Pork Chops with Country Gravy and Mashed Potatoes
Indulge in the ultimate comfort food with this recipe for Pork Chops with Country Gravy and Mashed Potatoes. Juicy bone-in pork chops are seasoned with a flavorful blend of garlic powder, smoked paprika, and black pepper before being perfectly pan-fried to golden perfection. A creamy, homemade country gravy—made straight from the pan drippings—is whisked together with chicken stock and milk for a rich, velvety finish. Paired with buttery, fluffy mashed potatoes infused with heavy cream, this hearty dish is a soul-warming classic that's perfect for family dinners or special occasions. Serve it topped with a sprinkle of fresh parsley for an added touch of freshness, and enjoy a meal that's as satisfying as it is easy to prepare in under an hour.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1.25 cups All-purpose flour
- 3 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Chicken stock
- 1.5 cups Whole milk
- 2.5 pounds Russet potatoes
- 0.25 cup Heavy cream
- 4 tablespoons Butter (for potatoes)
- 1 teaspoon Salt (for potatoes)
- 0.5 teaspoon Ground black pepper (for potatoes)
- 1 tablespoon Fresh parsley (optional garnish)
Instructions
Season the pork chops evenly with 1 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, and smoked paprika. Allow the chops to rest at room temperature for 10 minutes while you prepare the flour coating.
Place 1 cup of the flour in a shallow dish. Dredge each pork chop in the flour, shaking off any excess. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the pork chops to the pan and cook for about 4-5 minutes per side until golden brown and the internal temperature reaches 145°F. Remove the pork chops from the skillet and set them aside, keeping them warm.
In the same skillet, reduce the heat to medium-low and add 2 tablespoons of butter. Once melted, sprinkle in 1/4 cup of flour and stir constantly, cooking the flour for 1-2 minutes until golden and bubbly.
Gradually whisk in the chicken stock, followed by the milk, making sure to eliminate any lumps. Simmer the gravy for 4-5 minutes until thickened, then season with the remaining 1/2 teaspoon of salt and a pinch of black pepper. Remove gravy from heat and cover to keep warm.
While the pork chops cook, peel and chop the potatoes into 1-inch chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until easily pierced with a knife.
Drain the potatoes and return them to the pot. Add the heavy cream, 4 tablespoons of butter, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth and fluffy, adjusting seasoning as needed.
To serve, plate the pork chops alongside a generous scoop of mashed potatoes. Drizzle the country gravy over both the chops and potatoes. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1971 mg | 42% | |
*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.
