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Pork Chops with Pan Gravy

Boneless chops sear, rest, and come back to a gravy made from the drippings, a spoon of flour, and broth. It is a plain weeknight plate that still has a sauce worth pouring.

Prep
8 min
Cook
16 min
Total
24 min
Servings
4
Difficulty
Easy
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Seared boneless pork chops with brown pan gravy in a skillet.

Why you’ll love it

  • The gravy uses the browned bits, not a jar.
  • Chops are pulled at 145°F and rested.
  • One skillet.
  • It works with potatoes or rice you already have.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the chops dry. Season with salt and pepper.

  2. 2

    Sear in the oil over medium-high until browned and the center of a chop is 145°F, about 4 minutes per side. Rest them on a plate.

  3. 3

    Cook the onion in the same skillet 3 minutes. Sprinkle in the flour and stir 1 minute.

  4. 4

    Whisk in the broth and Worcestershire. Simmer 3 minutes, until the gravy coats a spoon. Whisk out any lumps.

  5. 5

    Stir in the butter. Return the chops and juices for 1 minute. Do not boil them.

  6. 6

    Finish with parsley. The chops should still look moist, not gray at the edge.

Pro tips

  • A thermometer saves thin chops. They overcook in a minute.
  • If the gravy is thick, loosen it with a splash of broth.
  • Resting is part of the cook. Cutting immediately spills the juices into the board.

Easy substitutions

Pork chops
Chicken cutlets, cooked to 165°F.
Flour
1 tsp cornstarch mixed with 1 tbsp cold water, stirred in at the end, if you need it gluten-free.
Butter
Skip it. The gravy will be less rich.

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Warm covered on low with a splash of broth so the gravy loosens. Do not recook the pork hard.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
320
Protein
32 g
Carbs
8 g
Fat
17 g
Fiber
1 g

Moderate · Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients