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Skillet Pork Chops with Gravy

Skillet pork chops with gravy are made in one pan using the drippings for a rich, dark pan gravy. The pork chops are seared until golden, then simmered until cooked through and served over mashed potatoes with thick gravy.
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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
  • Salt
  • pepper
  • garlic powder
  • 2 tbsp flour for dredging
  • 3 tbsp oil
Pan gravy
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 clove garlic, minced
  • 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. Pat the bone-in pork chops dry, then season with salt, pepper, and garlic powder to taste. Lightly dredge each chop in flour so it’s evenly coated.
Sear the pork chops
  1. Heat the oil in a cast iron skillet over medium-high heat until hot. Sear the pork chops for 4–5 minutes per side until golden, then remove them from the pan.
Build the gravy base
  1. Melt the butter in the same skillet. Cook the diced onion for 3 minutes, then add the minced garlic and cook 30 seconds.
Thicken the gravy
  1. Sprinkle in the flour for the gravy and cook for 1 minute, stirring continuously. Whisk in the chicken broth, Worcestershire sauce, and dried thyme until smooth.
Simmer and finish
  1. 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
  1. Serve the pork chops over mashed potatoes, spooning the thick gravy over the top. Garnish with fresh parsley.

Notes

For best stick-to-the-pan flavor, use the same skillet after removing the chops and scrape up the browned bits while whisking the broth. Refrigerate leftovers in a sealed container up to 3–4 days; rewarm gently on the stove with a splash of broth or water. Freezing is yes, though gravy may thicken further—thin on reheating. For a gluten-free option, use a gluten-free all-purpose flour blend for both dredging and thickening and keep the simmer time the same.