Tender Pork Chops in Gravy
Indulge in the ultimate comfort food with this recipe for Tender Pork Chops in Gravy, a hearty and flavorful dish that's perfect for weeknight dinners or special occasions. These bone-in pork chops are seasoned to perfection with a blend of salt, black pepper, and paprika, then lightly dredged in flour for a golden, crispy sear. The rich, velvety gravy, made from caramelized onions, garlic, chicken broth, and a touch of heavy cream, blankets the pork chops, keeping them juicy and tender. Finished with optional fresh thyme for a fragrant touch, this easy one-skillet meal is ready in just 45 minutes and pairs beautifully with mashed potatoes, rice, or steamed vegetables. Perfect for fans of savory dinners, this recipe will satisfy your craving for classic, comforting flavors.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 cup all-purpose flour (divided)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 0.5 cup heavy cream
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika.
Lightly dredge the seasoned pork chops in 1/4 cup of the all-purpose flour, ensuring an even coat. Shake off any excess.
In a large skillet, melt the butter and heat the olive oil over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set them aside.
Reduce the heat to medium and add the sliced onion to the skillet. Sauté for 5-7 minutes until softened and lightly caramelized.
Add the minced garlic to the onions and sauté for 30 seconds until fragrant.
Sprinkle the remaining 1/4 cup of flour over the onions and garlic. Stir well to coat the mixture and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer and allow it to thicken, about 3-4 minutes.
Stir in the heavy cream and mix well. Taste the gravy and adjust seasoning with additional salt and pepper, if needed.
Return the pork chops to the skillet, nestling them into the gravy. Cover the skillet with a lid and let the pork chops simmer on low heat for 10-15 minutes until they are tender and cooked through (internal temperature should reach 145°F).
Garnish with fresh thyme sprigs, if desired, and serve hot with mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2354 mg | 50% | |
*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.
