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Pan-Fried Pork Chop with Rich Creamy Gravy Recipe

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This Pan-Fried Pork Chop with Gravy recipe offers a perfect blend of a golden, seared pork chop and a rich, creamy savory gravy made with a flavorful broth and subtle herbs. The pork chops are first crusted and seared to lock in moisture, then simmered gently in a homemade roux-based gravy infused with umami from soy sauce and kitchen bouquet for color and depth. Ideal for a comforting and hearty meal served with your favorite sides.

Ingredients

For the pork chops:

  • 4 pork chops (patted dry for a better sear)
  • 1/3 cup King Arthur all-purpose flour
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • Salt, to taste

For the gravy liquid:

  • 2 cups chicken broth (Swanson preferred)
  • 1 beef bouillon cube, crumbled
  • 1 1/2 tsp soy sauce
  • 1 1/4 tsp onion powder
  • 1 1/4 tsp garlic powder
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 tsp sage

For the roux and finishing:

  • 4 tbsp Kerrygold unsalted butter
  • 5 tbsp flour
  • 1/2 cup half and half
  • 3 drops kitchen bouquet

Instructions

  1. Prepare dry mix and pork chops: Pat the pork chops dry with paper towels for a good sear and golden crust. On a shallow plate, combine flour, garlic powder, onion powder, paprika, and black pepper for the coating.
  2. Make the gravy liquid: In a small bowl, whisk together chicken broth, crumbled beef bouillon cube, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage to create a well-seasoned broth for the gravy.
  3. Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Season pork chops lightly with salt on both sides. Coat each with the flour mixture, shaking off excess. Sear each pork chop for 2 minutes per side until golden brown and crusted. Remove chops to a plate.
  4. Make the roux: In the same skillet with pork drippings, melt butter over medium heat. Add flour and stir continuously for about 2 minutes to cook out the raw flour taste and form a golden roux.
  5. Prepare the gravy: Slowly whisk in the prepared broth mixture, stirring constantly to avoid lumps. Once smooth, add half and half and kitchen bouquet, whisking until fully combined. Bring the gravy to a gentle simmer, stirring occasionally until slightly thickened, about 2-3 minutes.
  6. Finish cooking pork chops in gravy: Nestle the seared pork chops back into the gravy. Cover skillet, reduce heat to medium-low, and cook for 10 minutes, flipping chops halfway through. Turn off heat and let rest uncovered for 5 minutes until internal temperature reaches 145°F.
  7. Serve: Transfer pork chops to plates, spoon creamy gravy generously on top, and serve with your choice of potatoes, carrots, or beans.

Notes

  • Patting pork chops dry is crucial for a perfect crust and seal of moisture.
  • Use King Arthur all-purpose flour for consistent coating and browning.
  • Soy sauce adds umami depth to the gravy.
  • Kitchen bouquet enhances gravy color and flavor—use just a few drops.
  • Make sure internal temperature of pork reaches 145°F for safe consumption.
  • You can substitute half and half with heavy cream for an even richer gravy.

Find it online: https://myweeklyrecipes.com/pan-fried-pork-chop-with-rich-creamy-gravy-recipe/