Pan Seared Pork Chops with Gravy

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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!

Prep Time10

Cook Time10

Total Time20

Course: Entree

Cuisine: American

Servings:

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.
Heat oil in a large skillet over medium-high heat until hot, but not smoking.
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.
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.
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.

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.