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an image of a white enamel pan filled with pork chops and gravy. the pan sits on a blue napkin
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Stovetop Pork Chops and Gravy

These Stovetop Pork Chops and Gravy are tender and so delicious after lightly simmering in a creamy and flavourful homemade gravy. Serve over mashed potatoes. Ready in less than 1 hour.
Course Pork
Keyword pork chops, pork chops with gravy, smothered pork chops
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Author Jo-Anna Rooney

Ingredients

Pork Chops:

  • 4 bone-in pork chops
  • 1 - 2 tsp seasoning salt like Lowry's or Hys
  • 1/4 cup flour
  • 1/8 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 4 tbsp olive oil or vegetable oil

Gravy:

  • 2 cups broth vegetable or chicken
  • 2 tsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/2 tsp ground mustard
  • 2 bay leaves
  • 4 tbsp butter
  • 4 tbsp flour OR use what is leftover from the flour you used to coat the pork chops before searing I prefer this, it makes a much more flavourful gravy, just make sure you use 4 tbsp total. See TIPS above.
  • 1/2 cup buttermilk or cream

Garnish:

  • chopped green onions

Instructions

Pork Chops:

  • Pat the pork chops dry.
  • Season the pork chops with the seasoning salt, making sure to season both sides.
  • Let rest for about 10 minutes. Pat away any excess moisture.
  • In the meantime, on a plate mix together the flour, pepper, garlic powder, onion powder and paprika.
  • In skillet over medium-high heat, add 4 tablespoons of oil.
  • Dredge the pork chops in the flour mix, gently shaking any extra flour off.
  • Add the pork chops to the pan, searing each side for 2-3 minutes. The pork chops should have a nice golden crust, but they shouldn't be cooked through. You only need to sear the outside.
  • Once both sides of the pork chops are seared, remove them from the pan and transfer to a plate.

Making the gravy:

  • In the same pan you seared the pork chops, turn down the heat to low-medium.
  • Now add and melt the 4 tablespoons of butter.
  • Then add the 4 tablespoons of flour (all purpose or the leftover seasoned flour). Whisk until the flour is golden brown (just a minute or so).
  • Now slowly add the broth, Worcestershire sauce, onion powder, garlic powder, thyme, sage, rosemary and bay leaves. Using a whisk, mix well and bring to a light boil.
  • Stir continuously and make sure to scrape up all the good bits from the bottom of the pan, they give the gravy all it's rich flavour!
  • Add the cream, and mix well.
  • Let the gravy simmer on low until it's the consistency of gravy (not runny, not too thick).

Putting it all together:

  • Now add the pork chops back to the pan with the gravy.
  • Scoop some gravy over the pork chops.
  • Cover and let simmer for about 10 minutes. Make sure to turn over the pork chops about half way through.
  • Remove the bay leaves.
  • Garnish with green onions and serve with mashed potatoes.