These juicy pork chops are served with a rich, flavorful pan gravy that makes every bite deliciously comforting. It’s a simple dish that brings heartwarming flavors to your table!
Who doesn’t love a good gravy? Pour it over mashed potatoes, and you’ve got a meal that feels like a big hug! I love how quick it is to make, perfect for a busy night! 😊
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my go-to for the best flavor and juiciness. If you’re looking for a leaner option, boneless pork loin chops work too, but just watch the cooking time as they cook faster.
Chicken Broth: Chicken broth adds depth to the gravy. If you don’t have any, vegetable broth or even water with some extra seasoning will work as a substitute. I like to use low-sodium versions to control the saltiness better.
Onions: Yellow onions are perfect for sweetness in this recipe. For a different taste, you could use shallots or even red onions, which are a bit milder. Sweet onions like Vidalia can also add a nice twist!
Herbs: If you don’t have fresh thyme and rosemary, you can use dried herbs. Just remember, dried herbs are more potent, so use about a third of the amount. I always love adding fresh herbs at the end for a burst of flavor!
How Can I Get the Perfectly Browned Pork Chops?
Browning the pork chops is crucial for flavor. Here’s what I do:
- Start with a hot skillet. This helps get that nice sear.
- Don’t overcrowd the pan—leave space between the chops. If they’re too close, they’ll steam instead of brown.
- Let them cook undisturbed for 3-4 minutes; this allows a good crust to form.
Remember to pat the chops dry before seasoning. This helps them brown better!
What’s the Secret to a Smooth, Rich Gravy?
To avoid lumps in your gravy, there’s a little trick:
- Make sure to mix the flour with the onions well to create a roux. Stir constantly for about 1-2 minutes to cook it.
- When adding liquid, do it slowly while whisking continuously. This prevents clumping.
- Scrape the bottom of the skillet to incorporate all those tasty browned bits.
This will give you a velvety smooth gravy that’s bursting with flavor!
How to Make Pork Chops with Pan Gravy
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (or stock)
- 1/2 cup water
- 1 teaspoon fresh rosemary, chopped (plus a sprig for garnish)
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons butter
- Chopped fresh parsley, for garnish
- Optional: cooked green beans or your choice of vegetable, for serving
How Much Time Will You Need?
This delicious pork chop recipe takes about 15 minutes to prepare and around 20 minutes to cook. You’ll have juicy pork chops with flavorful pan gravy ready in just about 35 minutes—a perfect dinner for any night of the week!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Begin by patting the pork chops dry with paper towels; this helps to achieve a good sear. Generously season both sides with salt and pepper to enhance the flavor.
2. Brown the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the pork chops and sear them until golden brown on both sides, about 3-4 minutes each. After browning, remove the chops from the skillet and place them on a plate; set them aside.
3. Make the Base for the Gravy:
Reduce the heat to medium in the same skillet. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, which takes about 4-5 minutes. Now, add the minced garlic and cook for an additional 30 seconds until it’s fragrant.
4. Make the Roux:
Sprinkle the flour over the softened onions and garlic in the skillet. Stir constantly for about 1-2 minutes to cook the flour and create a thick paste.
5. Add Liquids:
Gradually whisk in the chicken broth and water, making sure to scrape up any browned bits from the bottom of the pan as you do. These bits add a wonderful flavor to your gravy. Stir in the chopped rosemary and thyme, then keep stirring until the gravy thickens, which should take about 3-5 minutes.
6. Return Pork Chops to the Pan:
Carefully place the pork chops back into the gravy. Reduce the heat to low, cover the skillet, and let it simmer gently for 8-10 minutes or until the pork chops are fully cooked (check that the internal temperature reaches 145°F / 63°C).
7. Finish the Gravy:
Once the chops are cooked, stir in the butter to give the gravy a rich velvety finish. Taste the gravy and adjust seasoning with more salt or pepper if needed.
8. Serve:
To serve, place the pork chops onto plates and spoon generous amounts of the luscious pan gravy with onions over them. Garnish with chopped parsley and a sprig of fresh rosemary. Enjoy with steamed green beans or your favorite vegetable side!
Dig into your comforting pork chops with this delightful homemade pan gravy—it’s sure to be a family favorite!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just keep in mind that they will cook faster than bone-in chops, so check the internal temperature around the 5-7 minute mark to avoid overcooking.
What Can I Use Instead of Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth or even beef broth can work as a substitute. Just be mindful that it might slightly change the flavor profile, so adjust seasoning accordingly.
Can I Freeze Leftover Gravy?
Absolutely! Allow the gravy to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of water or broth if it thickens too much.
How Long Should I Cook the Pork Chops?
Pork chops should be cooked until they reach an internal temperature of 145°F (63°C). Depending on thickness, this generally takes about 8-10 minutes once returned to the gravy. Always use a meat thermometer for the best results!
