Browned Pork Chops and Gravy
Savor the irresistible comfort of Browned Pork Chops and Gravy, a hearty and flavorful dish that's perfect for weeknight dinners or special occasions. Tender bone-in pork chops are seasoned with garlic powder, salt, and black pepper, then lightly dredged in flour and seared to golden perfection. The rich, velvety gravy is made from caramelized onions, chicken broth, and a splash of heavy cream, creating the ultimate sauce to smother over the chops. Simmered to tender perfection, this one-skillet recipe is as easy as it is delicious. Serve these juicy pork chops alongside creamy mashed potatoes or steamed vegetables for a soul-warming meal that brings restaurant-quality flavor right to your table. Don’t forget the optional garnish of fresh parsley for a pop of color and added freshness! Perfect for comfort food lovers, this recipe is your go-to for savory pork chop dinners.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, thinly sliced
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Place the flour on a plate or shallow dish. Dredge each pork chop lightly in the flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and lightly caramelized.
Sprinkle 2 tablespoons of the remaining flour into the skillet with the onions. Stir and cook for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened.
Stir in the heavy cream and return the browned pork chops to the skillet, nestling them into the gravy.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the pork chops are fully cooked and tender. The internal temperature of the pork chops should reach 145°F (63°C).
Taste the gravy and adjust seasoning with additional salt and pepper, if needed.
Serve the pork chops hot, smothered in gravy, and garnish with chopped parsley if desired. Pair with mashed potatoes, rice, or your favorite vegetables for a complete meal.
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 207.1 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3284 mg | 70% | |
*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.
