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Skillet Pork Chops with Gravy

Skillet pork chops with gravy made with rich dark pan gravy from the pork drippings. Juicy bone-in chops are seared until golden, then simmered until cooked through and served over mashed potatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops
  • 0.5 Salt, pepper, and garlic powder to taste Use a mix of salt, black pepper, and garlic powder to season the chops.
  • 2 tbsp flour (for dredging) For a light dredge before searing.
Pan gravy
  • 3 tbsp oil For searing the pork chops.
  • 2 tbsp butter Adds richness to the gravy base.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp flour (for gravy) Thickens the gravy after the onion and garlic cook.
  • 2 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 0.25 Fresh parsley for garnish Optional garnish; add right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and dredge
  1. Season the bone-in pork chops with salt, pepper, and garlic powder to taste, then dredge lightly in the 2 tablespoons flour (for dredging). Aim for a thin coating so the crust stays golden.
Sear the chops
  1. Heat the oil in a cast iron skillet over medium-high heat, then sear the chops for 4–5 minutes per side until golden. Remove the chops from the pan and keep any browned bits in the skillet.
Make the gravy base
  1. Melt the butter in the same pan, then cook the diced onion for 3 minutes. Scrape up any browned drippings as the onion softens.
  2. Add the minced garlic and cook for 30 seconds, stirring to avoid burning. The mixture should smell fragrant without browning too hard.
  3. Sprinkle in the 2 tablespoons flour (for gravy) and cook for 1 minute, stirring. The flour should look slightly nutty, not raw.
Thicken and simmer
  1. Whisk in the chicken broth, Worcestershire sauce, and dried thyme until smooth. Keep whisking until no lumps remain.
  2. Simmer the gravy for 4–5 minutes until thickened. It should coat the back of a spoon.
  3. Return the pork chops to the gravy, cover, and simmer for 8–10 minutes until cooked through. Serve the chops with mashed potatoes and spoon the thick brown gravy over top.

Notes

Pro tip: after searing, scrape the pan well when you start the gravy so the browned drippings fully dissolve into the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of broth. Freezing is yes—freeze portions of chops and gravy for up to 2 months and thaw in the fridge before reheating. For a lower-carb option, replace the gravy flour with a 1:1 gluten-free all-purpose flour blend or use a cornstarch slurry (add after simmering) to keep the gravy thick.