Boneless Pork Chops with Gravy
Tender, juicy, and bursting with flavor, these Boneless Pork Chops with Gravy are the ultimate comfort food for any night of the week. Perfectly seasoned with a blend of paprika, garlic powder, and black pepper, the pork chops develop a golden, crispy coating after being lightly dredged in flour and pan-fried to perfection. The rich homemade gravy, crafted from a buttery roux, chicken broth, and a splash of milk, adds a velvety finish to the dish and ensures every bite is irresistibly creamy. Ready in just 40 minutes, this easy pork dinner pairs beautifully with mashed potatoes, rice, or steamed vegetables, making it a hearty and satisfying choice for family meals. Garnish with fresh parsley for an elegant touch, and watch these smothered pork chops become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 cups all-purpose flour
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season both sides of the boneless pork chops with salt, pepper, garlic powder, and paprika.
Place the all-purpose flour on a shallow plate. Dredge each pork chop in the flour, ensuring it is evenly coated, and shake off any excess flour.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook the pork chops for about 4-5 minutes on each side, or until golden brown and fully cooked through. The internal temperature should reach 145°F (63°C). Remove the pork chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, stir in 2 tablespoons of flour from the dredging plate to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns golden brown.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Follow with the milk and whisk until smooth.
Add onion powder and adjust the seasoning with additional salt and pepper to taste. Let the gravy simmer for 3-4 minutes, stirring occasionally, until it thickens to your desired consistency.
Return the cooked pork chops to the skillet, spooning the gravy over the top. Simmer for 2-3 minutes to ensure the pork chops are reheated and fully coated in the gravy.
Garnish with chopped fresh parsley if desired and serve warm. Pair the dish with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.6 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 411 mg | 32% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
