The Best Ever Skillet Pork Chops with Pan Gravy
Ingredients:
For the Pork Chops:
4 bone-in or boneless pork chops (about 1-inch thick)
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
2 tbsp olive oil
2 tbsp butter
For the Pan Gravy:
2 tbsp all-purpose flour
1 1/2 cups chicken broth (or beef broth for deeper flavor)
1/2 cup heavy cream (or whole milk)
1 tsp Dijon mustard (optional, for depth)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Season the Pork Chops
Pat the chops dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
Sear the Chops
Heat olive oil and butter in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C). Remove and set aside.
Make the Gravy
In the same skillet, reduce heat to medium. Sprinkle flour over the leftover fat and whisk for 1–2 minutes until golden. Slowly pour in chicken broth while whisking to avoid lumps. Stir in cream and Dijon mustard. Simmer for 3–5 minutes, until thickened. Season with salt and pepper to taste.
Combine and Serve
Return the pork chops to the skillet, spoon gravy over the top, and let simmer for 2–3 minutes. Garnish with parsley.
Serving Tip:
Serve with mashed potatoes, rice, or buttered noodles and a side of green beans or sautéed spinach.
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