Entree: United States – Deep South – Pork Chops with Gravy (Pan-fried bone-in pork chops served with a savory pan gravy made from the cooking juices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1 cup (125 g) all-purpose flour, plus 2 tbsp (16 g) reserved for gravy
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups (480 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar or 1 tsp (5 ml) hot sauce (optional, for balance)
- Fresh thyme or chopped parsley for garnish (optional)

Instructions

1. Pat pork chops dry and season both sides with 1 1/2 tsp (7 g) salt and 1/2 tsp (2 g) pepper. Dredge each chop in 1 cup (125 g) flour seasoned with paprika and cayenne; shake off excess.
2. Heat vegetable oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat until shimmering. Add chops and brown until deep golden, about 4–5 minutes per side. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, add remaining 1 tbsp (14 g) butter to pan. Add sliced onion and cook, stirring, until softened and starting to brown, about 6–8 minutes. Add garlic and cook 30 seconds.
4. Sprinkle reserved 2 tbsp (16 g) flour over onions, stirring to form a roux and cook 1–2 minutes until the raw flour smell is gone and the mixture is golden.
5. Slowly whisk in chicken stock until smooth, then add milk, Worcestershire sauce, and apple cider vinegar or hot sauce if using. Bring to a simmer and cook until slightly thickened, about 4–6 minutes. Season to taste with remaining salt and pepper.
6. Return pork chops to the skillet, spoon some gravy over them, cover, and simmer gently until chops are cooked through and tender, about 8–12 minutes depending on thickness. Uncover and simmer 2–3 minutes more if the gravy needs additional thickening.
7. Serve pork chops topped with gravy and garnish with thyme or parsley if desired.