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Skillet Pork Chops with Gravy

Pork chops with gravy made in one skillet, seared until golden and finished in a rich dark pan gravy from the drippings. This easy pork gravy turns pan juices into a thick sauce that clings to the chops—ideal comfort food pork chop dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 4 bone-in pork chops
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 2 tbsp flour for dredging
  • 3 tbsp oil
  • 2 tbsp butter
Gravy base
  • 1 onion small, diced
  • 2 garlic cloves, minced
  • 2 tbsp flour for gravy
  • 2 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 0.5 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and sear
  1. Season the pork chops with salt, pepper, and garlic powder, then dredge lightly in flour to coat.
  2. Heat the oil in a skillet over medium-high heat and sear the pork chops for 4–5 minutes per side until golden; remove to a plate.
Make the pan gravy
  1. Melt the butter in the same pan, then cook the diced onion for 3 minutes.
  2. Add the minced garlic and cook for 30 seconds.
  3. Sprinkle in the flour for gravy and cook for 1 minute, stirring constantly.
  4. Whisk in the chicken broth, Worcestershire sauce, and dried thyme until smooth.
  5. Simmer the gravy for 4–5 minutes until it thickens.
Finish and serve
  1. Return the pork chops to the gravy, cover, and simmer for 8–10 minutes until cooked through.
  2. Serve the pork chops over mashed potatoes with the thick brown pan gravy spooned over, then garnish with fresh parsley.

Notes

For the richest stick-to-your-ribs texture, keep the heat at a steady simmer once the gravy is smooth, and whisk while adding broth to prevent lumps. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently on the stove with a splash of broth if needed. Freezing: yes, freeze cooked pork chops with gravy up to 2 months and thaw in the fridge before reheating. Dietary swap: use gluten-free all-purpose flour in place of regular flour for a gluten-free gravy.