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Pork Chops and Gravy is the kind of cozy, stick-to-your-ribs dinner my family asks for on repeat, with tender pan-seared pork chops smothered in a rich, savory brown gravy. I throw this together on busy weeknights and serve it over rice or mashed potatoes, right alongside our chicken fried steak fingers.
If you want a comforting, budget-friendly dinner that comes together in about 25 minutes, this is the one to make.
Pork Chops and Gravy Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 277kcal
- 🌶️ Flavor Profile: Tender pork chops in a rich, savory brown gravy
- ✋ Difficulty: Easy, weeknight-friendly like our chicken fried steak fingers
Quick Answer
To make Pork Chops and Gravy, coat pork loin chops in flour seasoned with paprika, onion powder, and garlic powder. Sear them in butter and oil until browned on both sides, then pour in beef stock, bring it to a boil, and simmer covered until the chops are cooked through. Remove the chops, thicken the pan juices with a cornstarch slurry, and serve the pork chops smothered in gravy over rice or mashed potatoes.
Jump to:
- Pork Chops and Gravy Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pork Chops and Gravy
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pork Chops and Gravy FAQs
- Other Recommended Comfort Food Dinner Recipes
- Easy Pork Chops and Gravy
Why This Recipe Works
Click to see the technique science
- Flouring the chops first. Dredging the pork chops in seasoned flour gives them a savory crust and helps lightly thicken the gravy as they cook.
- Searing builds flavor. Browning the chops in butter and oil creates flavorful bits in the pan that make the gravy rich and deep.
- Beef stock for the gravy. Simmering the chops right in beef stock means the gravy soaks up all of that savory pork flavor.
- A cornstarch slurry. Thickening at the end with a simple cornstarch slurry lets you control exactly how thick you want the gravy.
- Fast and budget-friendly. Thin pork chops cook quickly, so this comforting dinner is on the table in about 25 minutes.
Why You’ll Love This Recipe
- It is pure comfort food, tender pork chops blanketed in a rich, savory gravy.
- It comes together in about 25 minutes with simple, budget-friendly ingredients.
- It is a hearty weeknight dinner, especially served over rice or our savory mashed sweet potatoes.
Key Ingredients
Here is what makes this Pork Chops and Gravy so comforting. See the recipe card below for exact measurements.
- Pork Loin Chops: Thin chops cook fast and stay tender. The thinner they are, the quicker they cook.
- Flour and Seasonings: Flour with paprika, onion powder, and garlic powder coats the chops and flavors the gravy.
- Beef Stock: Low-sodium beef stock forms the savory base of the gravy as the chops simmer.
- Butter and Olive Oil: The combo gives you a good sear without the butter burning.
- Cornstarch: A simple slurry of cornstarch and water thickens the gravy to your liking, just like in our Mississippi steak bites.
See recipe card for exact quantities.
Variations and Substitutions
This Pork Chops and Gravy is easy to make your own.
- Onion gravy: Saute sliced onions in the pan before adding the stock for a French-onion-style gravy.
- Creamy gravy: Stir in a splash of heavy cream or a spoonful of sour cream at the end.
- Mushroom gravy: Add sliced mushrooms with the stock for a hearty mushroom gravy.
- Different protein: Use the same method with cube steak or chicken, like our chicken fried steak.
How to Make Pork Chops and Gravy
- Place the pork chops in a gallon zip-top bag, add the flour, paprika, onion powder, and garlic powder, and toss until the chops are evenly coated.
- Heat the olive oil and butter in a deep-sided skillet over medium heat. Shake the excess flour off each chop and sear them, without moving them too much, until browned on both sides.
- Pour the beef stock over the chops, bring it to a boil, then reduce to a simmer. Cover and cook for about 10 minutes, until the pork chops are cooked through.
- Remove the pork chops and thicken the pan juices with a cornstarch slurry of equal parts cornstarch and water until the gravy reaches your desired consistency. Serve the chops over rice or mashed potatoes, smothered in gravy.
Recipe Tips & Tricks
- Use thin chops. Thinner pork loin chops cook quickly and stay tender, so the dinner comes together fast.
- Do not move them while searing. Let the chops sit undisturbed so they develop a deep golden crust.
- Shake off excess flour. Too much loose flour can make the gravy gluey, so tap each chop before searing.
- Use the whole 32 ounces of stock for extra gravy. More stock means plenty of gravy for spooning over rice or potatoes.
- Make a cold slurry. Mix the cornstarch with cold water before adding it so the gravy stays smooth and lump-free.
- Do not overcook the chops. Pull them at 145 degrees and let them rest so they stay juicy.
Serving Ideas and Suggestions
These Pork Chops and Gravy are made to be served over a bed of fluffy white rice or creamy mashed potatoes so every bit of that gravy gets soaked up, much like our Mississippi steak bites.
Round out the plate with a simple vegetable side or our savory mashed sweet potatoes and some warm dinner rolls. It is hearty, homey comfort food at its best.
Leftovers make a great next-day lunch. Store the chops and gravy together so the meat stays moist, and reheat gently on the stovetop with a splash of stock to loosen the gravy.
Pork Chops and Gravy FAQs
Thin pork loin chops are ideal because they cook quickly and stay tender, but you can use any chops you prefer. Bone-in chops add extra flavor but take a little longer to cook.
Remove the pork chops, then whisk in a cornstarch slurry of equal parts cornstarch and cold water. Add it gradually and simmer until the gravy reaches the thickness you like.
Yes. Make the chops and gravy, cool, and refrigerate together for up to 3 days. Reheat gently on the stovetop, adding a splash of stock to loosen the gravy.
Tough chops are usually overcooked. Use thin chops, do not cook them past 145 degrees, and let them rest. Simmering them gently in the stock also helps keep them tender.
Serve them over rice, mashed potatoes, or egg noodles to soak up the gravy, with a simple vegetable or salad on the side.
Yes. Chicken broth makes a lighter gravy, while beef stock gives a deeper, richer flavor. Either one works depending on what you have on hand.
Craving more cozy comfort food? Try our chicken fried steak fingers or a cheesy meatloaf next.
Easy Pork Chops and 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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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.