Pork Chops in Gravy Recipe

There's something deeply comforting about a pork chop, isn't there?

But when it's seared golden and nestled in a pool of rich, savory gravy, it becomes a whole different kind of wonderful.

Why This Recipe Works Every Time

This method isn't just about cooking; it's about transforming a simple chop into something memorable.

We use a three-part process that guarantees flavor in every bite, and juiciness all the way through.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process smooth and enjoyable.

Here’s what you’ll need to create this cozy dish.

• Pork Chops (4): The star of the show. Opt for bone-in, center-cut chops if you can, about 1 to 1.5 inches thick.
• Salt: Used early on to season the meat deeply and lock in its natural juices.
• All-Purpose Flour (¼ cup + 4 tbsp): Does double duty. First, it creates a crisp coating for searing, then it thickens our gravy.
• Garlic Powder & Onion Powder: These pantry staples build layers of savory flavor in both the chop's coating and the gravy itself.
• Paprika (¼ tsp): Adds a subtle warmth and beautiful color to the chops' crust.
• Olive Oil (3 tbsp): For searing. It has a nice high smoke point to get that perfect golden-brown color.
• Chicken Broth (2 cups): Forms the flavorful base of our gravy, creating a beautiful sauce.
• Beef Bouillon Cube (1): A little secret weapon that adds a robust, savory depth to the gravy.
• Low-Sodium Soy Sauce (1 tsp): Brings a touch of umami richness to the sauce.
• Dried Thyme, Rosemary, Sage (¼ tsp each): The classic herb trio that makes the gravy taste like home.
• Butter (4 tbsp): Combined with flour to make a roux, which is the magic behind a smooth, lump-free gravy.
• Half and Half (⅓ cup): Stirred in at the end for a touch of creaminess and to mellow the gravy's flavor.
• Kitchen Bouquet (2-3 drops, optional): Just for color, giving the gravy a deeper, appetizing brown hue.

The Best Cut for Your Chops

Let's talk pork chops for a second, because the cut you choose really matters.

Bone-in, center-cut chops are the champions here—the bone adds incredible flavor to both the meat and the sauce as it simmers.

Look for chops with a bit of marbling; those little streaks of fat melt during cooking, basting the meat from the inside.

Avoid very thin, lean cuts, as they can dry out before you get that beautiful sear.

How to make Pork Chops in Gravy?

The journey from skillet to table is straightforward and deeply satisfying.

Just follow these steps, and you'll have a masterpiece.

Step 1- Season and Prep

Start by generously seasoning both sides of your pork chops with salt.

Let them sit on the counter for about 30 minutes—this simple step seasons the meat throughout and leads to a juicier result.

Step 2- Create Your Dredge and Broth Mix

While the chops rest, mix ¼ cup flour with the garlic powder, onion powder, and paprika on a plate.

In a separate bowl or large measuring cup, whisk together the chicken broth, crumbled beef bouillon cube, soy sauce, and all the dried herbs.

Step 3- Sear to Perfection

Pat the chops completely dry with a paper towel, then dredge each one in your seasoned flour.

Heat the olive oil in a large skillet over medium-high heat and sear the chops in batches, about 2 minutes per side, until beautifully golden. Set them aside on a plate.

Step 4- Build the Gravy

In the same skillet, melt the butter over medium heat.

Whisk in the remaining 4 tablespoons of flour to create a roux, and cook it for 2 minutes to lose the raw flour taste.

Step 5- Incorporate the Liquids

Now, slowly whisk in your pre-mixed chicken broth concoction, adding it in small splashes and whisking constantly.

Follow with the half and half in the same manner. This patience ensures a silky, lump-free gravy.

Step 6- Simmer and Serve

Bring the gravy to a gentle bubble, then reduce the heat to a low simmer.

Add the pork chops back to the skillet, spooning the gravy over the top. Cover and let them cook gently for about 10 minutes, flipping halfway.

Tips

A few little insights from my kitchen can make your results even better.

They’re simple but make all the difference.

• Don’t crowd the pan when searing. Cooking in batches guarantees a crisp, golden crust on every chop.
• That brown stuff left in the pan after searing? That's "fond," and it's packed with flavor. Leave it in there when you make your gravy.
• An instant-read thermometer is your best friend for perfect doneness. Pull the chops when they reach 145°F in the thickest part.
• Let the chops rest in the covered skillet off the heat for 5 minutes before serving. They’ll reabsorb their juices.
• If your gravy seems too thick after simmering, just thin it with a splash of extra broth or water.

Delicious Ways to Serve It

This dish is the ultimate centerpiece for a comforting plate.

My absolute favorite pairing is a big scoop of creamy mashed potatoes right next to the chop, ready to soak up all that glorious gravy.

For a pop of color and sweetness, roasted carrots or green beans are fantastic on the side.

And don’t forget a simple dinner roll or biscuit for wiping the plate clean—it’s the best part.

Storing and Reheating Your Dinner

Leftovers are a gift to your future self, and these keep wonderfully.

Just let everything cool, then store the chops and gravy together in an airtight container in the fridge for up to 3 days.

Reheating is key to keeping them tender. Gently warm them in a covered skillet over low heat with a tiny splash of broth or water.

Avoid the microwave if you can, as it can make the meat a bit tough. This dish also freezes beautifully for up to 3 months.