What’s better than a plain pork chop? One smothered in homemade gravy made from its own drippings!
There’s something special about making gravy from scratch using the leftover bits and flavors in your pan. This recipe takes those browned pieces stuck to the bottom after cooking pork chops and turns them into a rich, smooth gravy that’ll have everyone asking for seconds. It’s the kind of sauce that makes you want to clean your plate with a piece of bread – and nobody will judge you for it.
Ingredient Substitutions
For a leaner option, boneless pork loin chops can replace bone-in pork chops. Adjust cooking time slightly as boneless chops cook faster. To accommodate dairy-free diets, substitute butter with additional olive oil or coconut oil. This maintains the fat content needed for browning. For a gluten-free gravy, replace regular flour with cornstarch or arrowroot powder. Use half the amount of cornstarch compared to flour, and mix it with cold water before adding to the pan to prevent clumping. Almond milk or chicken broth can substitute for regular milk, offering different flavor profiles and accommodating lactose-intolerant individuals. Adjust seasoning as needed when using these alternatives.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 70-80 g
- Fat: 60-70 g
- Carbohydrates: 50-60 g
Ingredients
- 3 bone-in pork chops, about 1/2″ to 3/4″ thick each
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Drippings from the pan
- 2 tablespoons regular flour
- 1 cup milk
- Additional salt and pepper as needed
Step 1: Prepare the Pork Chops
Set your pork chops out on the counter for 10-15 minutes to bring them to room temperature.
This helps them cook evenly.
While waiting, use a paper towel to pat the pork chops dry.
This step is important to ensure a good sear when cooking.
Next, use half of the salt, pepper, and parsley to season the sides of the pork chops that are facing up.
Step 2: Preheat the Skillet
Add olive oil and butter to a large skillet and preheat it over medium-high heat for a couple of minutes.
You’ll know it’s ready when the butter has melted and starts to get foamy.
The combination of butter and oil will produce a nice, rich sear on the pork chops.
Step 3: Sear and Cook the Pork Chops
Once the butter is foamy, gently add the pork chops to the skillet, placing the seasoned side down.
Sprinkle the remaining salt, pepper, and parsley over the unseasoned side, now facing up.
Let the pork chops cook undisturbed for 4 minutes, then flip them and cook for an additional 4 minutes on the other side.
This will give them a nice golden-brown color and seal in the juices.
Step 4: Rest the Pork Chops
After cooking, remove the pork chops from the skillet and place them on a plate.
Let them rest for about 5 minutes.
Resting the pork chops allows the juices to redistribute throughout the meat, ensuring a juicy bite.
Step 5: Make the Gravy
Reduce the heat to medium on your skillet, then add the flour to the pan drippings.
Whisk the flour into the drippings until it resembles a thick glue consistency, letting it bubble and cook for about 1 minute to remove the raw flour taste.
Then, slowly add the milk all at once while continuing to whisk until the mixture develops into a smooth and bubbly gravy.
If you prefer, you can whisk in a little more salt and pepper to taste.
Step 6: Serve and Enjoy
With your pork chops rested and your gravy ready, you can serve them together for a delightful, comforting meal.
Drizzle the gravy over the pork chops right before serving for that extra layer of flavor.
Enjoy!
