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Pan-seared juicy pork chops smothered in a creamy gravy! An easy one-pan dinner that the entire family will love!

Serve with creamy mashed potatoes and broccoli for a delicious dinner meal.

Check out these air fryer pork chops and Southern fried pork chops for more of my favorite pork chop recipes!

INGREDIENT NOTES

See the recipe card below for ingredient quantities and complete instructions.

• Pork Chops – I like to use boneless to make this a quick and easy recipe. However, bone in pork chops will taste just delicious, and may make for a deeper flavor due to the bone. If using bone-in pork chops, searing time will be closer to 6 to 8 minutes per side, depending on the thickness. Internal temperature should reach 145 degrees. 
• Chicken Stock – this combined with the drippings of the pork chops make for a very flavorful gravy. Beef and vegetable broths will work well. Bouillon or cubed broths are also fine to use.
• Butter – You can easily use salted or unsalted. A great substitute would be ghee, which will give a rich, nutty flavor.
• All-Purpose Flour – thickens the gravy. You could also replace it with 1-2 tablespoons of cornstarch. To make it gluten free, use gluten free flour.

HOW TO MAKE STEP-BY-STEP

1. Place pork chops on a plate. Pat dry with a paper towel to absorb excess moisture. Season with salt, pepper, garlic powder, and onion powder on both sides. Set aside to rest for 30 minutes if time allows. 
   
2. Heat oil in a large skillet over medium-high heat until hot, but not smoking. 
   
3. Add the pork chops to the skillet. Cook for about 3 minutes per side, or until nicely browned and cooked through. Internal temperature should reach 145 degrees. To get a nice even sear, use the back of a spatula to press down the centers of the pork chops. Once cooked, remove from the skillet and set aside. 
4. Add butter, garlic cloves, red pepper flakes, mustard, and herbs to the skillet. Stir for 1-2 minutes or until fragrant, scraping up the browned bits from the meat. 
   
5. Add the flour and cook for 1 minute to remove any raw flour taste. Stir to mix. Add the chicken broth and whisk or stir until thickened and there are no clumps. The gravy will thicken up almost immediately, remove it from the heat to prevent it from getting too thick. Return pork chops to the skillet to reheat for 1-2 minutes and smother with gravy. Garnish with fresh herb sprigs and a cooked garlic sliver or two if desired. 

TOP TIPS

• Please remember that pork should be cooked until the internal temperature reaches 145 degrees. Don’t overcook the pork chops, otherwise they will turn out tough and dry.
• If the gravy is too thick, add 2-3 tablespoons of broth at a time until your desired consistency is reached. If gravy is too thin, you can add 2-3 tablespoons of flour to 2-3 tablespoons of broth to create a slurry. Mix well with a fork. Then add the slurry to the existing broth and stir until thoroughly mixed.

STORAGE

Any leftovers can easily be stored in the refrigerator for 3-4 days. Simply allow it to cool down to room temperature, place in an airtight container or storage bag and place in the fridge. 

To freeze, allow to cool to room temperature and place in an airtight container or storage bag. Place in the freezer for up to 3 months, although it is best to use them within 1-2 months. To thaw, place in the refrigerator overnight to thaw. 

To reheat, place in the microwave or on the stovetop until gently heated through to prevent drying out. 

PAN SEARED PORK CHOPS WITH GRAVY VIDEO

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