These juicy pork chops are cooked to perfection and topped with a rich, buttery brown gravy. It’s a comforting dish that’s great for dinner any night of the week!
Honestly, who doesn’t love silky gravy over tender meat? I always make extra gravy because it’s perfect on mashed potatoes too. Yum! 😋
For me, this recipe is super simple: just season, sear, and let the gravy do its magic. It’s a meal that feels special without all the fuss!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops provide great flavor and tenderness. If you can only find boneless, they work too but may cook slightly faster. Lamb or chicken can also be used in a pinch if you prefer. Just adjust cooking times!
Beef Broth: This adds depth to your gravy. If you’re looking for a lighter flavor, chicken broth or vegetable broth is a good substitute. For a gluten-free option, check if your broth brand is gluten-free.
Mushrooms: Sliced mushrooms enhance the gravy’s texture and flavor. If you’re not a fan, feel free to skip them or replace them with finely chopped spinach for something different.
Thyme: Fresh thyme adds wonderful earthiness. Dried thyme works too at half the amount, or you can swap it for Italian seasoning for a different twist.
How Do I Get My Pork Chops Perfectly Seared?
Searing pork chops is all about the right heat and timing. Here are the steps for a golden brown crust:
- Make sure your skillet is hot before adding oil. It should shimmer but not smoke. This helps create that delicious sear!
- Don’t overcrowd the pan. If it’s too full, the chops will steam instead of sear. Cook in batches if needed.
- Let the pork chops sit undisturbed for those 4-5 minutes on each side. This allows a crust to form.
- Use a meat thermometer to check for doneness—145°F (63°C) is perfect for juicy pork!
With these tips, you’ll serve up perfect pork chops every time! Enjoy your meal!
Pork Chops with Brown Gravy
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Gravy:
- 1 cup sliced mushrooms (optional but highly recommended)
- 1 small onion, finely chopped (optional for depth)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth (to create that rich brown gravy)
- 1 teaspoon Worcestershire sauce (optional, for added umami)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25-30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. Perfect for a weeknight dinner that feels special!
Step-by-Step Instructions:
1. Prep the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them sear nicely! Season both sides generously with salt and black pepper to bring out the flavors.
2. Sear the Pork Chops:
In a large skillet (a cast iron skillet works wonders), heat the olive oil over medium-high heat until it shimmers. Carefully add the pork chops to the pan, cooking for about 4-5 minutes on each side until they are nicely browned and cooked through (aim for an internal temperature of 145°F/63°C). Once done, remove them from the skillet and keep them warm by tenting with foil.
3. Make the Gravy:
In the same skillet, reduce the heat to medium. Add the butter, then toss in the chopped onions and sliced mushrooms. Cook everything together, stirring occasionally, until the onions become translucent and the mushrooms are slightly browned (about 5 minutes).
4. Create the Roux:
Sprinkle the flour over the cooked mushrooms and onions, stirring constantly. Let it cook for 1-2 minutes until it develops a lovely golden-brown color. This roux will help thicken your gravy!
5. Add Liquid Ingredients:
Now, slowly whisk in the beef broth while scraping the wonderful browned bits off the bottom of the pan. Add the Worcestershire sauce and thyme—stir to combine.
6. Thicken the Gravy:
Keep cooking the gravy, stirring often, until it thickens and is smooth, which should take about 3-5 minutes. The aroma should be amazing at this point!
7. Combine and Simmer:
Reduce the heat to low, then return the pork chops and any juices back into the gravy. Spoon the gravy over the chops and let it simmer for an extra 2 minutes to meld those delicious flavors together.
8. Garnish and Serve:
Before serving, garnish your dish with freshly chopped parsley for a pop of color. Serve the pork chops hot, ideally over creamy mashed potatoes, fluffy rice, or buttery noodles for a comforting meal!
And there you have it – tender pork chops smothered in a delightful brown gravy, just like in the image. Enjoy every bite!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used; however, they may cook faster, so keep an eye on the internal temperature to avoid overcooking. Aim for 145°F (63°C).
How Should I Store Leftovers?
Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to moisten the gravy.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the pork chops and gravy in advance. Just cook everything, let it cool, and store in the fridge. Reheat on low heat before serving to warm it through.
What Can I Substitute for Mushrooms?
If you’re not a fan of mushrooms, you can leave them out entirely or replace them with finely chopped spinach, bell peppers, or even sautéed zucchini for a different texture and flavor!