Skillet Pork Chops with Gravy

Pork chops with gravy made in one skillet, starting with a golden sear and finishing with a thick, dark pan gravy from drippings. The gravy is whisked smooth, simmered until silky, then simmered again with the chops for tender, stick-to-the-fork comfort.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

bone-in pork chops

4 bone-in pork chops Bone-in helps keep the chops juicy while they simmer in the gravy.

seasonings and dredge

salt To taste.
pepper To taste.
garlic powder To taste.
2 tbsp flour For dredging the pork chops.

skillet base

3 tbsp oil Use a neutral cooking oil for searing.
2 tbsp butter Adds richness to the gravy.
1 small onion, diced Dice small for faster, even cooking.
2 garlic, minced Minced for quick flavor release.

gravy ingredients

2 tbsp flour For thickening the pan gravy.
2 cup chicken broth Keeps the gravy savory and smooth.
1 tsp Worcestershire sauce Deepens the flavor.
0.5 tsp dried thyme Adds earthy, classic herb notes.

finish

fresh parsley For garnish.

Equipment

1 cast iron skillet

Method

Season and dredge

Season the pork chops with salt, pepper, and garlic powder. Dredge lightly in flour so the surface browns well in the skillet.

Sear the pork chops

Heat the oil in a skillet over medium-high heat until shimmering. Sear the pork chops for 4–5 minutes per side until golden, then remove from the pan.

Build the gravy base

Melt the butter in the same pan over medium heat. Cook the diced onion for 3 minutes, then add the minced garlic and cook for 30 seconds.
Sprinkle in the flour and cook for 1 minute, stirring constantly. Whisk in the chicken broth, Worcestershire sauce, and dried thyme until smooth.

Simmer and finish

Simmer the gravy for 4–5 minutes until it thickens. Return the pork chops to the gravy, cover, and simmer for 8–10 minutes until cooked through.
Serve the pork chops over mashed potatoes with the gravy spooned over. Garnish with fresh parsley.

Notes

To get gravy with a dark, drippings-rich flavor, scrape any browned bits from the pan while whisking the broth and keep the simmer at a gentle bubble. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in a skillet with a splash of broth until hot. Freezing is not recommended because the gravy can thin as it reheats. For a lower-sodium option, use reduced-sodium chicken broth and reduce the added salt to taste.