Browned Pork Chops with Gravy
Savor the comforting flavors of browned pork chops with gravy, a hearty and satisfying dinner recipe that's perfect for busy weeknights or a cozy family meal. Each pork chop is lightly dredged in seasoned flour, then golden-seared until crispy on the outside and juicy on the inside. The rich onion gravy, made with chicken broth, heavy cream, and a touch of reserved flour, adds a creamy, flavorful finish that takes this dish to the next level. Best served with fluffy mashed potatoes or buttery rice to soak up every drop of the velvety gravy, this recipe is a crowd-pleaser that comes together in just 40 minutes. Perfectly balanced with tender meat, savory aromatics, and a hint of fresh parsley, these browned pork chops are sure to be a go-to comfort food classic in your home.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, thinly sliced
- 2 cups Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the pork chops dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.
Dredge each pork chop in the flour, shaking off any excess. Reserve the remaining flour for the gravy.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork chops to the skillet and cook for about 4-5 minutes on each side, or until golden brown. Remove the pork chops from the skillet and set them aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced onion and sauté for 4-5 minutes, or until softened and golden.
Sprinkle 2 tablespoons of the reserved flour into the skillet with the onions and stir well. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and allow it to thicken, about 3-4 minutes.
Stir in the heavy cream and season the gravy with additional salt and pepper to taste.
Return the pork chops to the skillet, nestling them into the gravy. Cover the skillet and simmer on low heat for 10-15 minutes, or until the pork chops are fully cooked (internal temperature of 145°F).
Garnish with fresh parsley and serve hot with mashed potatoes or rice, spooning the gravy over the top.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 3782 mg | 164% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2139 mg | 46% | |
*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.
