Perfectly Pan-Seared Pork Chops with Creamy Gravy: Your Ultimate One-Pan Dinner

Imagine tender, juicy pork chops, perfectly seared to a golden-brown crisp, then enveloped in a luscious, savory gravy. This isn’t just a meal; it’s a comforting culinary experience that comes together effortlessly in a single pan! Our recipe for pan-seared pork chops with creamy gravy is designed to be straightforward, delivering maximum flavor with minimal fuss. It’s the kind of hearty, satisfying dinner that will earn rave reviews from your entire family, making it a staple in your weeknight rotation.

Pair these magnificent pork chops with classic creamy mashed potatoes, allowing them to soak up every drop of that irresistible gravy. A side of vibrant, steamed broccoli or green beans adds a fresh counterpoint, rounding out this truly delicious and wholesome dinner meal. Get ready to elevate your home cooking with this surprisingly simple yet utterly impressive dish!

Looking for more fantastic pork chop inspiration? Explore some of my other favorite recipes, like incredibly convenient air fryer pork chops for a quick meal or the wonderfully crispy Southern fried pork chops for a taste of classic comfort.

Ingredient Spotlight: What You’ll Need for Perfect Pork Chops and Gravy

Before you start cooking, let’s dive into the key ingredients and some helpful notes to ensure your pan-seared pork chops with gravy are absolutely perfect. For precise quantities and step-by-step instructions, please refer to the comprehensive recipe card located at the bottom of this page.

• Pork Chops

  For this recipe, I typically opt for **boneless pork chops**, roughly ¾ inch thick. They cook quickly and evenly, making this an ideal weeknight dinner. However, feel free to use bone-in pork chops if you prefer; the bone can impart a richer, deeper flavor to the meat. Just be aware that bone-in chops may require a slightly longer searing time, closer to 6 to 8 minutes per side, depending on their thickness. Regardless of your choice, the crucial factor is reaching an internal temperature of 145 degrees Fahrenheit for optimal juiciness and safety. Always pat your pork chops thoroughly dry with paper towels before seasoning – this is a critical step for achieving that beautiful, crisp sear.

• Chicken Stock

  The secret to a deeply flavorful gravy lies in the liquid base, and **chicken stock** truly shines here. When combined with the savory drippings left behind by the pork chops in the skillet, it creates an unparalleled depth of flavor. If chicken stock isn isn’t available, beef broth or vegetable broth are excellent substitutes that will still yield a delicious gravy. For convenience, bouillon cubes or powdered broths dissolved in water also work perfectly well.

• Butter

  **Butter** adds a wonderful richness and helps create that golden-brown fond (the flavorful bits stuck to the bottom of the pan) that is essential for a truly exceptional gravy. You can use either salted or unsalted butter, adjusting the added salt to your taste. For a luxurious, nutty flavor and a dairy-free alternative, clarified butter or ghee makes a fantastic substitute.

• All-Purpose Flour

  **All-purpose flour** acts as the thickening agent for our rich gravy, forming a roux with the butter and pan drippings. If you’re looking for an alternative, 1-2 tablespoons of cornstarch mixed with an equal amount of cold water to create a slurry can be used instead (add it at the end to thicken). To make this recipe gluten-free, simply swap out the all-purpose flour for a high-quality gluten-free flour blend.

• Oil

  A high smoke point oil like **vegetable oil, canola oil, or avocado oil** is ideal for searing the pork chops. This allows you to get a beautiful crust without burning the oil.

• Garlic Cloves

  Freshly **minced or sliced garlic cloves** provide a pungent, aromatic foundation for the gravy, infusing it with irresistible flavor. Fresh is always best for maximum impact.

• Fresh Herbs (Rosemary & Thyme)

  **Fresh sprigs of rosemary and thyme** are game-changers, adding earthy, aromatic notes that elevate the entire dish. They release their essential oils as they cook in the butter, creating an incredibly fragrant gravy. While fresh is preferred, you can use ½ teaspoon of dried herbs for each sprig, but add them with the flour to prevent burning.

• Whole Grain Mustard

  **Whole grain mustard** provides a subtle tang and a slight texture to the gravy, cutting through the richness of the pork and butter. Dijon mustard can also be used for a smoother, spicier kick.

• Red Pepper Flakes (Optional)

  A pinch of **red pepper flakes** is entirely optional but highly recommended if you enjoy a touch of warmth and subtle heat in your gravy. It adds another layer of complexity without making the dish overly spicy.

• Seasonings (Salt, Pepper, Garlic Powder, Onion Powder)

  Generous seasoning is key for flavorful pork chops. **Salt, black pepper, garlic powder, and onion powder** create a balanced and delicious rub that penetrates the meat as it cooks. Don’t be shy with your seasoning!

How to Craft Your Delicious Pan-Seared Pork Chops with Gravy (Step-by-Step)

Follow these detailed steps to achieve perfectly cooked pork chops and a rich, creamy gravy that will impress everyone at your table.

1. Prepare the Pork Chops: Begin by placing your pork chops on a plate. It’s crucial to thoroughly pat them dry on both sides with a paper towel. This removes excess moisture, which is essential for achieving a beautiful, crisp sear. Season both sides generously with salt, black pepper, garlic powder, and onion powder. If time permits (and for best results), allow the seasoned pork chops to rest at room temperature for at least 30 minutes before cooking. This helps them cook more evenly and develop better flavor.

2. Heat the Skillet: Heat one tablespoon of oil in a large, heavy-bottomed skillet (a cast-iron skillet works wonderfully here) over medium-high heat. Wait until the oil is hot and shimmering, but not smoking. Smoking oil indicates it’s too hot and can lead to burnt flavors.

3. Sear the Pork Chops: Carefully add the seasoned pork chops to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for approximately 3 minutes per side, or until they are beautifully golden-brown and a perfect crust has formed. To ensure an even sear across the entire surface, use the back of a spatula to gently press down on the centers of the pork chops as they cook. The most critical part: do not overcook! Pork chops are done when their internal temperature reaches 145 degrees Fahrenheit (use an instant-read meat thermometer). Once cooked, remove the pork chops from the skillet and set them aside on a clean plate. Tent them loosely with foil to keep them warm and allow them to rest, which helps retain their juiciness.

4. Build the Gravy Base: With the skillet still hot and retaining those flavorful browned bits (fond) from the pork chops, reduce the heat to medium. Add the butter, minced garlic cloves, red pepper flakes (if using), whole grain mustard, and fresh herb sprigs (rosemary and thyme). Stir continuously for 1-2 minutes, allowing the aromatics to become fragrant and the butter to melt, scraping up all those delicious browned bits from the bottom of the pan. These bits are packed with flavor and will contribute significantly to your gravy.

5. Thicken the Gravy and Combine: Sprinkle the all-purpose flour into the skillet with the butter and aromatics. Cook for 1 minute, stirring constantly, to cook out any raw flour taste – this creates a roux. Gradually pour in the chicken broth while whisking vigorously to prevent any lumps from forming. Continue to whisk or stir until the gravy thickens to your desired consistency, which usually happens almost immediately. If it gets too thick, remove it from the heat quickly. Return the seared pork chops to the skillet, nestling them into the rich gravy. Allow them to reheat for just 1-2 minutes, spooning the gravy over them to smother them completely. Garnish with fresh herb sprigs and perhaps a cooked garlic sliver or two for an elegant touch, if desired, and serve immediately!

Expert Tips for the Best Pan-Seared Pork Chops with Gravy

Achieving restaurant-quality pork chops and gravy at home is easier than you think with these expert tips:

• Precision is Key: Don’t Overcook Your Pork!

  The single most important rule for tender, juicy pork chops is to avoid overcooking them. Pork should be cooked until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest. Invest in a good instant-read meat thermometer to ensure accuracy. Overcooked pork chops quickly become tough, dry, and unappetizing. Remember, they will continue to cook slightly even after removed from the heat (carryover cooking), so aiming for 140-142°F before resting is a safe bet.

• Mastering Gravy Consistency

  Gravy can be a bit finicky, but it’s easy to adjust. If your gravy becomes too thick, simply whisk in 2-3 tablespoons of chicken broth at a time until you reach your desired consistency. If, however, your gravy is too thin, create a “slurry” by mixing 2-3 tablespoons of all-purpose flour with an equal amount of cold broth or water until smooth. Gradually whisk this slurry into your simmering gravy and continue to stir until it thickens to perfection. Always add slowly to avoid over-thickening.

• The Power of Patting Dry

  This tip cannot be emphasized enough! Excess moisture on the surface of your pork chops will steam them instead of searing them. A thoroughly dry surface allows for direct contact with the hot pan, creating that irresistible golden-brown crust, also known as the Maillard reaction, which is key to deep flavor.

• Resting the Meat

  After searing, always remove the pork chops from the pan and let them rest, tented loosely with foil, for at least 5-10 minutes. This allows the juices, which have been forced to the center of the chop during cooking, to redistribute throughout the meat, resulting in a much juicier and more tender bite.

• Choose the Right Pan

  A heavy-bottomed skillet, such as a cast-iron skillet, is ideal for searing pork chops. Cast iron retains heat exceptionally well and distributes it evenly, ensuring a consistent sear and producing an excellent fond (the browned bits at the bottom of the pan) which is crucial for a flavorful gravy.

• Don’t Fear the Fond

  Those browned bits stuck to the bottom of your skillet after searing the pork chops are pure flavor gold! When you add butter and liquid for the gravy, be sure to scrape them up with a wooden spoon or spatula. This process, called deglazing, incorporates all that concentrated flavor into your sauce.

Storing and Reheating Your Leftover Pork Chops and Gravy

This dish makes for fantastic leftovers, perfect for a quick lunch or dinner later in the week. Proper storage ensures they remain delicious and safe to eat.

• Refrigerator Storage

  Any leftover pan-seared pork chops and gravy can be easily stored in the refrigerator for 3-4 days. First, allow the dish to cool down completely to room temperature (this usually takes about 30 minutes to an hour). Once cooled, transfer it to an airtight container or a heavy-duty freezer bag, then place it in the fridge. Storing the pork chops submerged in the gravy helps keep them moist and flavorful.

• Freezer Storage

  For longer storage, these pork chops and gravy freeze beautifully. After allowing the dish to cool to room temperature, place it in an airtight, freezer-safe container or a dedicated freezer bag, ensuring as much air as possible is removed to prevent freezer burn. It can be stored in the freezer for up to 3 months, though for the best taste and texture, it’s recommended to consume them within 1-2 months. When you’re ready to enjoy, simply transfer the container to the refrigerator overnight to thaw completely.

• Reheating Instructions

  To reheat, you have a few options to ensure the pork chops don’t dry out. For individual servings, the microwave works well: heat in 30-second intervals, stirring the gravy and flipping the chop, until gently heated through. For larger quantities or a better texture, reheat on the stovetop over medium-low heat. Add a splash of extra chicken broth or water to the gravy to loosen it up as it heats, then gently warm the pork chops in the gravy until they are heated through. You can also reheat in a preheated oven at 300°F (150°C) until warm, covering the dish with foil to retain moisture.

Watch How to Make Pan Seared Pork Chops with Gravy!

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Pan Seared Pork Chops with Gravy

By
Julie Maestre

Pan-seared juicy pork chops smothered in a creamy gravy! An easy one-pan dinner that the entire family will love!

Prep:
10 minutes mins

Cook:
10 minutes mins

Total:
20 minutes mins

Servings:
4

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Ingredients

• ▢ 4 boneless pork chops , about ¾ inch thick
• ▢ 1 tablespoon oil
• ▢ 4 tablespoons butter
• ▢ 2 garlic cloves, minced or sliced
• ▢ 1 sprig rosemary , fresh
• ▢ 1 sprig thyme , fresh
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 cup chicken stock
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon whole grain mustard
• ▢ ⅛ teaspoon red pepper flakes, optional
• ▢ salt and pepper to taste

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Instructions

• Place pork chops on a plate. Pat dry with a paper towel to absorb excess moisture. Season with salt, pepper, garlic powder, and onion powder on both sides. Set aside to rest for 30 minutes if time allows.
• Heat oil in a large skillet over medium-high heat until hot, but not smoking.
• Add the pork chops to the skillet. Cook for about 3 minutes per side, or until nicely browned and cooked through. Internal temperature should reach 145 degrees. To get a nice even sear, use the back of a spatula to press down the centers of the pork chops. Once cooked, remove from the skillet and set aside.
• Add butter, garlic cloves, red pepper flakes, mustard, and herbs to the skillet. Stir for 1-2 minutes or until fragrant, scraping up the browned bits from the meat.
• Add the flour and cook for 1 minute to remove any raw flour taste. Stir to mix. Add the chicken broth and whisk or stir until thickened and there are no clumps. The gravy will thicken up almost immediately, remove it from the heat to prevent it from getting too thick. Return pork chops to the skillet to reheat for 1-2 minutes and smother with gravy. Garnish with fresh herb sprigs and a cooked garlic sliver or two if desired.

Notes

• Please remember that pork should be cooked until the internal temperature reaches 145 degrees. Don’t overcook the pork chops, otherwise they will turn out tough and dry.
• If the gravy is too thick, add 2-3 tablespoons of broth at a time until your desired consistency is reached. If gravy is too thin, you can add 2-3 tablespoons of flour to 2-3 tablespoons of broth to create a slurry. Mix well with a fork. Then add the slurry to the existing broth and stir until thoroughly mixed.

Nutrition

Calories: 389kcal |
Carbohydrates: 8g |
Protein: 31g |
Fat: 25g |
Saturated Fat: 11g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 10g |
Trans Fat: 1g |
Cholesterol: 122mg |
Sodium: 255mg |
Potassium: 596mg |
Fiber: 0.4g |
Sugar: 1g |
Vitamin A: 371IU |
Vitamin C: 1mg |
Calcium: 23mg |
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Julie Maestre

Prep Time:
10 minutes minutes

Cook Time:
10 minutes minutes

Total Time:
20 minutes minutes

Course:
Entree

Cuisine:
American

Servings:
4

Calories:
389

Keyword:
pan seared pork chops with gravy

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