Pork Chops with Pan Gravy

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You are going to love these tender, juicy pork chops that are smothered in a rich brown gravy! These super simple Pork Chops with Pan Gravy are made in one skillet for an easy weeknight meal with minimal clean-up. Check out my beef gravy recipes page for even more delicious recipes.

My goal was to keep this recipe really easy, which is why there are no onions or mushrooms. Just simple ingredients cooked up in one skillet. Mission accomplished!

This recipe is written for two servings, but you can easily adjust the ingredients to four servings. They are just as delicious reheated the next day if you make extra…hint, hint.

What you need to make this recipe:

• thick, center-cut pork chops – .75 to 1-inch thick
• sea salt
• black pepper
• olive oil for frying in the skillet
• flour to thicken the gravy
• garlic powder
• onion powder
• Italian seasoning
• chili powder – optional but it adds a nice flavor
• butter
• chicken stock – can substitute broth but flavor will not be as strong
• buttermilk – you can substitute sour cream, yogurt or heavy cream
• chopped parsley to garnish the finished dish

How to make pan fried Pork Chops with Brown Gravy:

Mix the salt and pepper together and sprinkle over both sides of the pork chops. Set aside.

Heat a skillet over medium-high heat. Pour in the oil and swirl to coat the skillet. Add the pork chops and cook until golden brown, about 3 minutes per side.

Remove pork chops from the skillet and cover to retain heat.

Remove the skillet from the heat and reduce the temperature to medium-low. Mix the flour together with the Italian seasoning, pepper, garlic, onion, and chili powder in a small bowl.

Add the butter to the skillet. When melted, add the flour mixture and whisk to combine.

Stir and cook the mixture for two minutes to cook out the flour taste.

Pour in the chicken stock and use a wooden spoon to scrape up any bits that are stuck to the bottom of the skillet.

Allow the gravy to thicken slightly then pour in the buttermilk.

Whisk to combine then return the pork chops to the skillet, flip to coat with the gravy.

Cover the skillet and continue to cook the pork chops until the internal temperature reaches 145 degrees.

Serve the pork chops covered in gravy with mashed potatoes, rice, or your favorite side dish and garnished with chopped parsley.

There is so much flavor in that gravy!!

Recipe Notes & Tips

• If gravy thickens too much, simply add additional stock or cream to thin.
• Check the seasoning before serving and adjust if needed.
• Choose your own blend of herbs if desired. I chose Italian seasoning because is contains all of the herbs that go well with pork; marjoram, rosemary, oregano, basil, thyme, savory, and sage.
• Actual cooking time will vary depending on the thickness of your pork chops.

More easy pork chop recipes:

• French Onion Pork Chops
• Greek Pork Chops
• Skillet Pork Chops with Herb Gravy
• Pork Chops with Apple and Cider Gravy
• Southwest Pork Chops

Enjoy!!