This Pork Chop Gravy is a warm and hearty dish that features juicy pork chops smothered in a rich, flavorful gravy. It’s perfect for a cozy dinner!
Honestly, what’s better than pork chops soaked in creamy gravy? I love serving it over mashed potatoes, making every bite the best. Trust me, your taste buds will thank you! 😊
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great for flavor and juicy texture, but you can use boneless if that’s what you have. Just adjust cooking time since boneless cooks faster.
Oil: I recommend vegetable oil for high heat, but olive oil is a fine choice too. If you’re avoiding oil, try using a bit of broth for cooking the chops.
Onion: A medium onion adds sweetness to the gravy. Yellow onions work best, but you can swap in shallots or red onions if you like a milder taste.
Chicken Broth: Use homemade or store-bought broth. You can also use vegetable broth for a lighter option or water, but the flavor won’t be as rich.
Heavy Cream: For a creamier gravy, but you can skip it for a lighter version. Milk or half-and-half are good substitutes if you prefer a lower-fat option.
How Do You Achieve the Perfect Searing on Pork Chops?
Searing your pork chops is a key step to delicious flavor. Here’s how to do it right:
- Make sure your skillet is hot before adding the pork. A good heat will create that lovely golden-brown crust.
- Do not overcrowd the pan! If necessary, cook in batches to keep the temperature up.
- Leave the pork alone for the first few minutes of cooking to allow that crust to form.
- Check for doneness with a meat thermometer; it should reach 145°F.
Letting the pork rest after cooking helps keep it juicy—cover it with foil while you make the gravy!
Pork Chop Gravy
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth (or stock)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 teaspoon Worcestershire sauce (optional)
- 2 tablespoons heavy cream or half-and-half (optional, for creamier gravy)
- Fresh thyme sprig, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes in total; around 10 minutes for prep and about 20 minutes for cooking. You’ll enjoy savory pork chops with a deliciously rich gravy in no time!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by generously seasoning both sides of the pork chops with salt and freshly ground black pepper. This will enhance the flavor beautifully!
2. Sear the Pork Chops:
In a large skillet, heat the oil over medium-high heat. Once the oil is hot, carefully add the seasoned pork chops to the skillet. Sear the chops for about 4-5 minutes on each side until they’re golden brown and the internal temperature reaches about 145°F (63°C). Once done, remove the pork chops from the pan and set them aside on a plate, covering loosely with foil to keep warm.
3. Cook the Onions and Garlic:
Now, in the same skillet, reduce the heat to medium. Add the finely chopped onion and cook, stirring frequently, until it’s softened and slightly browned—this should take about 4-5 minutes. Next, add the minced garlic and sauté for about 30 seconds until you smell that yummy aroma!
4. Make the Gravy Base:
Sprinkle the flour over the onions and garlic, mixing well to combine. Let it cook for about 1-2 minutes until it’s lightly toasted, which will help thicken your gravy later.
5. Whisk in the Chicken Broth:
Gradually whisk the chicken broth into the mixture, making sure to scrape up any browned bits from the bottom of the pan—those bits add great flavor to the gravy!
6. Add Seasonings and Simmer:
Stir in the thyme and, if using, the Worcestershire sauce. Let the gravy simmer gently for about 5-7 minutes until it thickens to your desired consistency. If you like it thicker, just let it simmer a bit longer.
7. Add Cream (Optional):
If you prefer a creamier gravy, this is the time to stir in the heavy cream or half-and-half. Warm it through, but don’t let it boil, as that could curdle the cream.
8. Reheat the Pork Chops:
Finally, return the pork chops back into the pan with the gravy for a quick reheat, about 1-2 minutes.
9. Serve:
Plate the pork chops and ladle a generous amount of the luscious gravy over them. For a pretty touch, garnish with fresh thyme sprigs if desired. Enjoy!
This hearty Pork Chop Gravy is delightful served over mashed potatoes, rice, or buttery noodles—turning any meal into a comforting feast!
Can I Use Boneless Pork Chops Instead?
Yes, you can definitely use boneless pork chops! Just note that they will cook faster than bone-in chops, so keep an eye on the internal temperature, aiming for 145°F (63°C).
What If I Don’t Have Chicken Broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or even water, but the flavor may not be as rich. Another great option is to make your own broth using bouillon cubes or powder mixed with water for a quick fix!
How Do I Store Leftovers?
Store any leftover pork chops and gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the gravy has thickened too much.
Can I Make This Gravy Without Flour?
Absolutely! To make a gluten-free version, you can use cornstarch instead. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and add it to the gravy as it simmers, stirring until thickened. Just make sure it cooks for a minute to remove the starchy taste.
