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Skillet Pork Chops with Gravy

Skillet pork chops with gravy made from the pan drippings, finished with a dark, smooth flour-thickened gravy. The chops sear until golden, then simmer until tender and served over mashed potatoes with thick brown gravy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops Trim excess fat if needed; pat dry so they brown well.
Seasoning
  • 1 Salt, pepper, and garlic powder Measure to taste; season both sides of the pork chops.
Dredging and thickener
  • 2 tbsp flour For dredging the pork chops before searing.
  • 2 tbsp flour For the gravy roux.
For searing and sauté
  • 3 tbsp oil Use a neutral oil for searing.
  • 2 tbsp butter Adds richness to the gravy base.
  • 1 onion Dice small for quick softening.
  • 2 cloves garlic Minced.
Gravy ingredients
  • 2 cup chicken broth Use low-sodium if you want to control salt levels.
  • 1 tsp Worcestershire sauce Adds deep savory flavor to the gravy.
  • 0.5 tsp dried thyme Stir in with the gravy for an even distribution.
Garnish
  • 1 Fresh parsley Chop and sprinkle just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and dredge
  1. Season the pork chops with salt, pepper, and garlic powder to taste, then dredge lightly in flour so the surface is coated.
  2. Shake off any excess flour so it doesn’t clump in the pan.
Sear pork chops
  1. Heat the oil in a skillet over medium-high heat until shimmering, then sear the pork chops for 4–5 minutes per side until golden.
  2. Remove the pork chops from the pan and set aside while you make the gravy.
Make the pan gravy
  1. Melt the butter in the same pan, then cook the diced onion for 3 minutes, stirring, until starting to soften.
  2. Add the minced garlic and cook for 30 seconds, stirring so it doesn’t brown.
  3. Sprinkle in 2 tablespoons flour for gravy and cook for 1 minute, stirring, to form a smooth roux.
  4. Whisk in the chicken broth, Worcestershire sauce, and dried thyme until smooth, then bring the mixture to a simmer.
  5. Simmer for 4–5 minutes until the gravy thickens to a pourable, spoon-coating consistency.
Finish and serve
  1. Return the pork chops to the gravy, cover, and simmer for 8–10 minutes until cooked through.
  2. Serve over mashed potatoes with the thick brown pan gravy spooned over, then garnish with fresh parsley.

Notes

Pro tip: don’t skip the 1-minute flour roux cook—this helps eliminate raw flour taste and gives the gravy a silky thickness. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth to loosen. Freezing is not recommended for best texture. For a lower-fat option, use trimmed chops and drain excess oil after searing, keeping the drippings for flavor.