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Hi there! I know everyone loves fast, easy meals! You can have this dish on the table in 20 minutes and it tastes like you slaved over it all day. Very warm and comforting, perfect for this time of year!
Easy Pork Chops with Gravy
Ingredients
1 pound pork loin chops (or any kind you prefer, the thinner they are the faster they cook!)
1/4 tsp paprika
1/4 tsp onion powder
1/2 tsp garlic powder
2 Tbls flour
1 Tbls olive oil
1 Tbls butter
32 oz beef stock, low sodium
cornstarch slurry
salt and pepper to taste
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Directions
Place the pork chops in a gallon sized zip lock bag. Add the dried spices and flour. Toss this until pork chops are coated in seasoning/flour mixture.
In a deep sided skillet place the oil and butter in a pan over medium heat. When butter is melted and the pan is hot, take a pair of tongs and take the pork chops out of the bag one by one, shake off any excess flour and place in the pan.
Without moving them around too much, let them brown on both sides. Cover the pork chops while still in the pan with the beef stock. You can use the whole 32 ounces, like I do if you want a lot of gravy. Bring this up to a boil and reduce to a simmer, making sure the pork chops aren’t stuck to the bottom of the pan.
Cover the skillet and let cook for 10 minutes or until pork chops are cooked through. Take the pork chops out of the pan with a clean pair of tongs or a slotted spoon and set aside. Thicken the pan juices with a cornstarch slurry (equal parts cornstarch and water) until it’s to your liking. Serve over rice or mashed potatoes and you’re ready to eat!
I hope you enjoyed this recipe, super easy right?!
Pork Chops with Gravy
Ingredients
- 1 pound pork loin chops or any kind you prefer, the thinner they are the faster they cook!
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 2 Tbls flour
- 1 Tbls olive oil
- 1 Tbls butter
- 32 oz beef stock low sodium
- cornstarch slurry
- salt and pepper to taste
Instructions
- Place the pork chops in a gallon sized zip lock bag. Add the dried spices and flour. Toss this until pork chops are coated in seasoning/flour mixture.
- In a deep sided skillet place the oil and butter in a pan over medium heat. When butter is melted and the pan is hot, take a pair of tongs and take the pork chops out of the bag one by one, shake off any excess flour and place in the pan.
- Without moving them around too much, let them brown on both sides. Cover the pork chops while still in the pan with the beef stock. You can use the whole 32 ounces, like I do if you want a lot of gravy. Bring this up to a boil and reduce to a simmer, making sure the pork chops aren’t stuck to the bottom of the pan.
- Cover the skillet and let cook for 10 minutes or until pork chops are cooked through. Take the pork chops out of the pan with a clean pair of tongs or a slotted spoon and set aside. Thicken the pan juices with a cornstarch slurry (equal parts cornstarch and water) until it’s to your liking. Serve over rice or mashed potatoes and you’re ready to eat!
Nutrition
Love This Recipe?
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I participate in these linky parties, DIYHSHP and Orj Junkie.
This looks fantastic! Thanks for sharing at Church Supper 2 weeks ago! You actually had the most viewed recipe and will be featured this Sunday. Hope you can stop by!
Hi Dana! Just wanted to let you know that we featured you on the Weekend re-Treat link party this week. Hope you come join up again. http://www.playpartypin.com/2013/11/weekend-re-treat-link-party-42.html
Looks delicious! When’s dinner? I will bring dessert! Thanks for linking up to Snickerdoodle Sunday!
Mmmm, my mouth is watering. I absolutely love pork chops. It’s my go to dinner at least once a week. I will definitely be trying this recipe. Thanks for sharing and for linking up to Thrifty Thursday.
If only my mom put a gravy like yours on her pork chops I would have enjoyed them more. Thanks for sharing your recipe with us on foodie friday.
My kiddos love pork chops, especially when they aren’t all fancied up with different flavours. Sometimes everyday ingredients turn things into delicious creations. Thanks for sharing at Simple Supper Tuesday.