Braised Pork Chops with Cream Gravy
Indulge in the ultimate comfort food with braised pork chops smothered in a rich cream gravy. This one-skillet recipe combines tender, bone-in pork chops seasoned with a savory blend of garlic powder, paprika, and black pepper, then seared to golden perfection. A luscious cream gravy is crafted using a simple roux, chicken broth, and heavy cream, creating a velvety sauce that infuses every bite with flavor. Slow-braised until fork-tender, the pork chops are finished with a sprinkle of fresh parsley for a burst of freshness. Perfect for a cozy family dinner, this dish pairs beautifully with creamy mashed potatoes, fluffy rice, or your favorite steamed vegetables. With just 10 minutes of prep and 45 minutes of cook time, this recipe is your go-to for an easy yet elegant meal that tastes like it simmered all day.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.25 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season both sides of the pork chops with salt, black pepper, garlic powder, and paprika.
Lightly dredge the seasoned pork chops in all-purpose flour, shaking off any excess.
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil and 2 tablespoons of unsalted butter.
Once the butter is melted and bubbling, add the pork chops to the skillet in a single layer. Sear for 3-4 minutes per side, or until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add an additional 1 tablespoon of butter and whisk in the leftover flour from dredging (approximately 2 tablespoons). Cook for 1 minute to form a roux, stirring constantly.
Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and allow it to slightly thicken, about 3-4 minutes.
Stir in the heavy cream and return the pork chops to the skillet. Lower the heat to a gentle simmer.
Cover the skillet with a lid and let the pork chops cook for 25-30 minutes, turning them once halfway through cooking, until they reach an internal temperature of 145°F (63°C).
Taste the gravy and adjust seasoning with additional salt and pepper, if needed.
Garnish the pork chops and cream gravy with chopped fresh parsley before serving.
Serve hot, pairing with mashed potatoes, rice, or steamed vegetables as desired.
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3132 mg | 67% | |
*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.
