Hey there, food lovers!
Craving something warm and comforting? I’ve got you covered!
Today, I’m sharing my delicious pork chop with gravy recipe.
It’s juicy, savory, and oh-so-satisfying.
Perfect for dinner when you want to impress without all the fuss.
Let’s dive into this tasty dish together!
Suggestions for Ingredient Substitution
For pork chops, boneless chicken breasts or thick-cut portobello mushrooms can be used as alternatives. Chicken provides a similar protein content, while portobello mushrooms offer a meaty texture for vegetarians. Adjust cooking times accordingly, as chicken and mushrooms may cook faster than pork.
All-purpose flour can be replaced with cornstarch or arrowroot powder for a gluten-free gravy. Use half the amount of cornstarch or arrowroot compared to flour, as they have stronger thickening properties. Whisk well to avoid lumps.
Chicken broth can be substituted with vegetable broth for a vegetarian option or beef broth for a richer flavor. Use the same quantity as called for in the recipe. For a lower-sodium alternative, consider using low-sodium broth or diluting regular broth with water.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 24-24 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 50-60 g
- Carbohydrates: 30-40 g
Ingredients
For the pork chops:
- salt
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- black pepper (freshly ground for best flavor)
- 2 1/2 tsp all-purpose seasoning (I use Badia Complete Seasoning)
- 2 pork chops (3/4-inch thick, bone-in for more flavor)
For searing:
- 2 tsp canola oil
- 1 1/2 tbsp unsalted butter (I like Kerrygold)
For the gravy:
- minced Scotch bonnet (to taste, remove seeds for less heat)
- 1/2 to 1 tsp ginger (grated fine)
- 1 fresh rosemary sprig
- 1/2 onion (finely diced)
- 2 tbsp all-purpose flour
- paprika
- 2 1/2 to 3 tsp Worcestershire sauce
- 2 cups chicken broth
- 1 to 1 1/2 tsp tomato ketchup (I use Heinz)
- 1 tsp apple cider vinegar
- 4 cloves garlic (finely minced)
- 4 allspice berries
- 3 fresh thyme sprigs
- 1 tsp brown sugar
Step 1: Prepare and Season the Pork Chops
Begin by rinsing the pork chops with vinegar and water to clean them.
In a separate bowl, mix together 1 1/2 teaspoons of onion powder, 1 teaspoon of garlic powder, black pepper, salt, 1/2 teaspoon of paprika, and 2 1/2 teaspoons of all-purpose seasoning.
Sprinkle this seasoning mixture evenly over the pork chops, ensuring each chop is well coated.
Place the seasoned pork chops in the refrigerator to marinate overnight to allow the flavors to deeply penetrate the meat.
Step 2: Sear the Pork Chops
On the next day, heat 2 teaspoons of canola or vegetable oil and 1 1/2 tablespoons of unsalted butter in a non-stick pan over medium heat.
Once the oil and butter are hot, add the pork chops to the pan and sear them for about 3-4 minutes on each side until browned.
Once browned, remove the pork chops from the pan and set them aside.
Step 3: Prepare the Aromatic Base
In the same pan where you seared the pork chops, add 2 tablespoons of unsalted butter, 1/2 diced onion, 4 minced garlic cloves, and 1/2 – 1 teaspoon of minced ginger.
Stir and cook the mixture until the onions and garlic have softened, releasing their aromas and flavors.
Step 4: Make the Gravy
Stir in 2 tablespoons of all-purpose flour into the softened aromatic mixture and cook for about 45 seconds to 1 minute to eliminate any raw flour taste.
Gradually add 2 cups of chicken broth or vegetable broth, stirring continuously to dissolve the flour and lift any browned bits from the bottom of the pan.
Incorporate 2 1/2 – 3 teaspoons of Worcestershire sauce, 1 teaspoon of apple cider vinegar, and 1 teaspoon of brown sugar to balance the flavors.
Add 4 allspice berries, 3 fresh thyme sprigs, and 1 fresh rosemary sprig (or 2 sage leaves) for added layers of flavor.
Step 5: Simmer and Finish
Add minced scotch bonnet pepper to taste for a spicy kick, and stir in about 1 – 1 1/2 teaspoon of tomato ketchup.
Season the gravy with additional black pepper, salt, and paprika as desired.
Return the pork chops to the pan, spoon the rich gravy over them, and let them simmer for about 5 minutes.
Ensure the internal temperature of the pork chops reaches at least 145°F (63°C) for safety, or up to 160°F (71°C) for more doneness if preferred.
Step 6: Serve and Garnish
Optionally, strain the gravy if you desire a smoother texture, or serve it directly alongside the pork chops.
Garnish the dish with fresh parsley and enjoy your flavorful pork chops with a side of rice or mashed potatoes for a complete, hearty meal.
