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Skillet Pork Chops with Gravy

Skillet pork chops with gravy made from the drippings, creating a rich dark pan gravy. Pork chops are seared until golden, then simmered until cooked through and served over mashed potatoes.
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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
Seasoning and dredge
  • 0.25 Salt to taste
  • 0.25 pepper to taste
  • 0.25 garlic powder to taste
  • 2 tbsp flour for dredging
Searing and base
  • 3 tbsp oil
  • 2 tbsp butter
  • 1 onion small, diced
  • 2 cloves garlic minced
Gravy
  • 2 tbsp flour for gravy
  • 2 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and dredge
  1. Season the pork chops with salt, pepper, and garlic powder, then dredge them lightly in the 2 tbsp flour.
  2. Set the chops aside briefly so the flour hydrates a little on the surface while you heat the pan.
Sear the pork chops
  1. Heat the oil in a skillet over medium-high heat, then sear the pork chops for 4–5 minutes per side until golden.
  2. Transfer the pork chops to a plate and remove excess oil from the pan if it looks pooled, leaving the browned drippings behind.
Build the gravy
  1. Melt the butter in the same pan, then cook the diced onion for 3 minutes until softened.
  2. Add the minced garlic and cook for 30 seconds, stirring so it doesn’t brown.
  3. Sprinkle in the 2 tbsp flour for gravy and cook for 1 minute, stirring constantly to remove the raw flour taste.
  4. Whisk in the chicken broth, Worcestershire sauce, and dried thyme until smooth, then bring to a simmer.
  5. Simmer for 4–5 minutes until the gravy thickens enough to coat the back of a spoon.
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 over mashed potatoes with the gravy spooned generously over the top and garnish with fresh parsley.

Notes

Pro tip: keep the browned drippings in the pan—those are what make the gravy dark and flavorful. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet with a splash of broth until hot. Freezing is yes for cooked chops and gravy up to 2 months; thaw overnight in the fridge and reheat slowly to avoid thinning. For a lower-carb swap, use mashed cauliflower (or mashed turnips) under the gravy and keep the flour amounts as directed only for the gravy.