Pork Chops with Potato Gravy
Juicy, golden-brown pork chops meet creamy, herb-infused potato gravy in this comforting one-pan meal that's perfect for any dinner table. This recipe for Pork Chops with Potato Gravy combines tender, bone-in pork chops seared to perfection with a rich, velvety gravy made from diced russet potatoes, onions, garlic, and a touch of fresh rosemary. The dish is brought together with a simple roux and a blend of chicken broth and milk, creating a luscious sauce that perfectly coats the savory pork. Ready in under an hour, this hearty, home-cooked meal is both restaurant-worthy and weeknight-friendly. Garnish with fresh parsley for a final pop of color and flavor, and serve it up for a satisfying dish your family will ask for again and again. Perfect for searches like "easy pork chop recipes" or "comfort food with gravy," this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 large russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon fresh rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Season the pork chops on both sides with paprika, salt, and black pepper.
Sear the pork chops in the skillet for 3-4 minutes per side until they are golden brown. Remove them from the skillet and set aside.
Peel and dice the potatoes into small cubes. Finely mince the garlic and chop the onion.
In the same skillet, reduce heat to medium and add 1 tablespoon of olive oil. Sauté the onions and garlic for 2-3 minutes until translucent.
Add butter to the skillet and let it melt. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
Gradually add chicken broth while whisking continuously to prevent lumps. Stir in the milk and cook for 2-3 minutes until the mixture thickens.
Add the diced potatoes and rosemary to the gravy. Lower the heat, cover the skillet, and let the potatoes cook for 10-12 minutes until tender.
Return the pork chops to the skillet, nestling them into the potato gravy. Cover and simmer for another 8-10 minutes until the pork chops are cooked through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley, if desired. Serve hot and enjoy this comforting meal!
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.7 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 581 mg | 45% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6959 mg | 148% | |
*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.
