A simple, comforting dish for fast, easy weeknight dinners!
The pork chops my mother made were never very good. She tended to overcook them out of fear that we’d all get food poisoning if they were the least bit pink inside. I love her fiercely because all other aspects of her parenting are stellar. But I don’t think she even knows what a meat thermometer is.
As a result, I’ve spent much of my life assuming that all pork chops are tough and leathery. Then my partner made this pork chops and gravy recipe for me. My mind and taste buds were blown wide open! I couldn’t believe how tender and juicy the chops were. And the rich, creamy gravy was positively indulgent. The simple, savory flavors create an incredibly satisfying and comforting meal.
The best part is that the whole dish comes together in half an hour—which is why it’s now part of our regular weeknight dinner rotation. We usually pair it with some steamed veggies or a green salad. One day, I’ll make these pork chops for my mom so she can see what a good cook she inspired me to become!
Are Pork Chops And Gravy Healthy?
While pork chops are a lean source of high-quality protein, this recipe’s creamy gravy adds significant amounts of fat and calories. The pork itself provides good amounts of protein, iron, and potassium, while the butter and heavy cream contribute to the dish’s high saturated fat, cholesterol, and overall calorie count. The gravy is also responsible for most of the carbs, as well as the majority of the saturated fat and cholesterol. The chicken broth and added salt contribute to the sodium content, which may be a concern for those monitoring their sodium intake. Overall, mindful portion control and veggie-rich pairings could make this dish a reasonable choice to include in an otherwise well-balanced omnivore diet.
For a lighter version, consider using less butter or cream, opting for low-sodium chicken broth, and seasoning with herbs and spices instead of extra salt. For a dairy-free version, replace the butter with olive oil or avocado oil and sub in full-fat coconut milk for the heavy cream. Make it gluten-free by subbing in a gluten-free flour blend or arrowroot powder to thicken the gravy. To make this dish Paleo-friendly, use ghee or olive oil in place of butter, coconut cream instead of heavy cream, arrowroot or tapioca starch as a thickener, and an additive-free chicken broth.
Roux: The Foundation Of Great Gravy
Mastering the roux is a valuable culinary skill for any home cook. Not only does it provide body and silky texture to gravies and sauces, but it also unlocks a world of classic dishes—from creamy mac and cheese to rich gumbo. Pronounced like “roo,” it’s a classic culinary mixture of flour and fat, cooked together to create a smooth paste that serves as the backbone for thickening sauces, gravies, soups, and stews.
The technique originated in 17th-century France. The word roux is French for “redhead” and references the reddish-brown hue that can develop in the sauce when lard or meat drippings are the source of fat. Traditionally, a roux is made from equal parts flour and fat that are cooked over gentle heat, with the length of cooking determining its color and flavor. This recipe involves a “white” roux, made by cooking equal amounts of flour and butter just until the raw taste of the flour is gone, but before any color develops. Others can be richer and darker, with nutty brown hues.
Understanding how to make and control a roux gives you the power to transform simple ingredients into velvety, flavorful sauces and ensures your gravies are never lumpy or thin.
How Do I Store Leftovers?
Once your cooked pork chops and gravy have cooled, transfer leftovers to airtight containers. Always refrigerate or freeze leftovers within 2 hours of cooking to ensure food safety. Store them in the fridge for up to 3 days or in the freezer for up to 3 months. It’s a good idea to store the pork chops and gravy separately, as the texture of the gravy can change slightly after freezing. Thaw overnight in the fridge. Reheat in the microwave or on the stovetop until the pork is heated through and reaches an internal temperature of 165°F.
Serving Suggestions
Serve pork chops and gravy with colorful sides, like savory Garlic Sautéed Spinach, these vibrant Sautéed Vegetables, simple Peas And Carrots, or this light and crisp Apple Coleslaw. Then add a starch to soak up the gravy, like this recipe for The Best Mashed Potatoes or this lower-carb Mashed Cauliflower Recipe. Top it off with a classic dessert, like this scrumptious Lemon Bundt Cake With Cake Mix.
Ingredients
- 4 boneless pork chops about 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Season pork chops with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear pork chops for about 4 minutes on each side, until golden brown. Remove from skillet and set aside.
- Using the same skillet, reduce heat to medium. Add the butter and flour. Whisk to form a roux and cook for 1 minute.
- Gradually add the chicken broth and heavy cream to the skillet, whisking continuously until the gravy thickens.
- Return pork chops to the skillet. Coat with gravy and simmer until pork chops are cooked through, about 5 minutes.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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