Pork Chops and Gravy
Pan-seared pork chops topped with a rich, savory gravy made from pan drippings and broth. The chops are seared until golden, then finished with a smooth, thick sauce.
Ingredients
Method
Pat pork chops dry with paper towels. Mix flour, salt, and black pepper in a shallow dish.
Dredge each pork chop in the seasoned flour, shaking off excess.
Heat butter or oil in a large skillet over medium-high heat until shimmering.
Sear pork chops for 6–7 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
In the same skillet, reduce heat to medium and sauté diced onion and minced garlic until softened, about 3 minutes.
Sprinkle flour over the onion mixture and stir constantly for 1 minute to form a roux.
Gradually whisk in warm broth, stirring to avoid lumps. Simmer for 3–4 minutes until thickened.
Stir in herbs, mustard, and Worcestershire sauce. Taste and adjust seasoning as needed.
Return pork chops to the skillet, nestling them into the gravy. Simmer for 2 minutes to warm through.
Transfer pork chops to serving plates and spoon gravy over the top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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