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Skillet Pork Chops with Gravy

Skillet pork chops with gravy are seared then finished in a rich, dark pan gravy made from the drippings. The gravy thickens from a flour roux and broth simmer, creating a stick-to-your-ribs texture that clings to every bite.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasoning
  • 4 bone-in pork chops Use thick chops for best sear and juicy results.
  • salt Season both sides to taste.
  • pepper Season both sides to taste.
  • garlic powder Season both sides to taste.
  • 2 tbsp flour For dredging the pork chops lightly.
Searing fat and aromatics
  • 3 tbsp oil For searing.
  • 2 tbsp butter Adds richness to the pan gravy.
  • 1 small onion Dice it finely for even softening.
  • 2 cloves garlic Minced.
Gravy base
  • 2 tbsp flour For the gravy roux.
  • 2 cup chicken broth Whisk in to make the gravy smooth.
  • 1 tsp Worcestershire sauce Adds deep savory flavor.
  • 0.5 tsp dried thyme Use dried thyme.
  • fresh parsley Chopped for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and dredge
  1. Season the pork chops with salt, pepper, and garlic powder, then dredge lightly in flour to coat.
  2. Let the seasoned pork chops sit briefly while you heat the pan so the coating can cling.
Sear the chops
  1. Heat the oil in a skillet over medium-high heat and sear the pork chops for 4–5 minutes per side until golden, then remove from the pan.
  2. Keep the browned bits in the skillet, since they provide flavor for the gravy.
Make the pan gravy
  1. Melt the butter in the same skillet, then cook the diced onion for 3 minutes until softened.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in the remaining flour for the gravy and cook for 1 minute, stirring, to remove the raw flour taste.
  4. Whisk in the chicken broth, Worcestershire sauce, and thyme until smooth, then return to a steady simmer.
  5. Simmer the gravy for 4–5 minutes until thickened.
Finish and serve
  1. Return the pork chops to the gravy, cover the skillet, and simmer for 8–10 minutes until cooked through.
  2. Serve the pork chops over mashed potatoes and spoon the thick brown pan gravy over the top, then garnish with fresh parsley.

Notes

Pro tip: keep the heat at a steady simmer while finishing the chops so the gravy stays thick and glossy. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stove with a splash of broth if needed. Freezing is not recommended because pork chops can dry out after thawing. For a gluten-free swap, use a gluten-free 1:1 flour for both dredging and the roux.