Peppery Pork Chops with Creamy Gravy
Bring bold flavors to your table with these Peppery Pork Chops with Creamy Gravy—a comfort food classic elevated by a rich, velvety sauce. Perfectly seasoned bone-in pork chops are seared to golden-brown perfection and then simmered in a luscious gravy made from chicken broth, heavy cream, and a hint of ground white pepper. This recipe strikes the perfect balance of spice and creaminess, making it an irresistible dinner option. Ready in just 35 minutes, this dish is an ideal choice for weeknight meals or special occasions. Serve these tender pork chops alongside mashed potatoes, rice, or roasted vegetables for a hearty, satisfying meal your family will love.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 0.5 teaspoon ground white pepper
- 2 tablespoons optional fresh parsley
Instructions
Place the pork chops on a clean cutting board. Pat them dry with a paper towel to remove excess moisture.
In a small bowl, mix together the salt, black pepper, garlic powder, and paprika. Rub this seasoning blend evenly onto both sides of each pork chop.
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the butter has melted and the pan is hot, sear the pork chops for 3-4 minutes on each side, or until a golden-brown crust forms. Remove the pork chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture becomes golden and slightly bubbly.
Gradually pour in the chicken broth, whisking continuously to dissolve any lumps. Let the mixture simmer for 3-4 minutes until slightly thickened.
Stir in the heavy cream and ground white pepper. Return the pork chops to the skillet, nestling them into the gravy.
Cover the skillet with a lid and let it cook on low heat for 10-12 minutes, or until the pork chops are cooked through (internal temperature should reach 145°F/63°C).
Taste the gravy and adjust seasoning with additional salt or pepper, if needed.
Garnish with chopped fresh parsley (optional) before serving. Serve hot with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3007 mg | 64% | |
*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.
