Pan-fried pork chops with gravy is one of those dinners that feels like home. Crispy on the outside, juicy inside, and smothered in rich gravy made from the pan drippings. It’s classic, comforting, and perfect for a weeknight dinner that still tastes like Sunday supper.
Pan-fried & Smothered in the Best Way
Pan-fried pork chops are dredged, cooked until golden, then finished by simmering in a rich, savory gravy made right in the same pan. The chops soak up all that flavor as they cook, staying tender and juicy while the gravy thickens around them. This is a simple, classic dinner that always delivers.
Pork Chops and Gravy Ingredients
- Pork chops: Bone-in or boneless both work here. I usually grab whatever looks best at the counter and adjust cook time as needed.
- Flour, salt, black pepper, paprika: This is doing double duty for dredging and starting the gravy, which keeps things simple and adds flavor from the very first step.
- Oil and butter: Oil helps get that golden crust, butter adds richness to the gravy once the chops come out of the pan.
- Onion and garlic: I love a good onion gravy with chops, but you could make a simple pan gravy and use a bit of onion powder and garlic powder instead.
- Chicken broth: Scrapes up all those browned bits and turns them into the gravy that smothers the pork chops.
- Milk or cream: Just enough to soften the gravy and make it smooth without being heavy.
How to Make Pork Chops and Pan Gravy
Step 1: Let your chops rest out of the fridge for about 15-20 minutes. After drying the chops from the brine, season with pepper, paprika, marjoram, and garlic powder.
Step 2: Lightly dredge the chops in seasoned flour and let rest for 5 minutes.
Step 3: Heat a large skillet with oil and butter and place the chops in, frying for 3-5 minutes on each side.
Step 4: Once the chops are done, set to the side and add in the remaining butter.
Tip: I recommend frying the pork chops in batches as to not overcrowd the pan. This will give you an even cook on each chop.
Step 5: Then add the sliced onions and saute until tender, then the garlic. Continue to cook another minute until the garlic is fragrant.
Step 6: Sprinkle the flour into the onion/garlic and butter, whisking to form a rue. Continue to whisk until brown and slowly pour in chicken broth.
Step 7: Reduce heat to a low simmer and place the pork chops in the smooth and thickened pork onion gravy, simmering for 15-20 minutes until pork chops are tender. This step softens the crust on the pork chops and gives them the smothered in pan gravy flavor that is as southern as it gets.
Pan-fried Pork Chops with Gravy
Ingredients
- 6 bone-in pork chops
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour for dusting and excess reserved for rue
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon marjoram
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon season salt or salt
- 1/2 cup vegetable oil for frying
- 4 tablespoons butter
- 1 large onion cut into strips
- 2-3 garlic cloves chopped
- 16 ounce low sodium chicken broth
- 2 teaspoons apple cider vinegar
Instructions
- Remove chops from the refrigerator and season with salt and pepper. Let rest (brine) for up to 30 minutes.
- Combine the flour and seasonings. Once the pork chops have rested pat dry with a paper towel and dredge in seasoned flour. Set aside.
- Heat a large skillet with oil. Once hot, add the pork chops to the pan and cook on medium-high heat for 5 minutes, or until golden brown, and flip. Cook until the internal temperature reaches 145°F, or until the juices run clear.
- Remove most of the oil from the pan (carefully!) and add in the butter. Add in onion and cook until just starting to soften. Add garlic and saute until fragrant or about 1 minute. Sprinkle in 3 tbsps leftover seasoned flour to onion-garlic mix to form a rue and until browned about 2 minutes. Pour in chicken broth and vinegar, whisking until well combined. Continue to stir the gravy.
- Reduced heat to a low simmer and add back the pork chops. Cover and heat for 20 minutes, stirring occasionally. If your chops are thinner, reduce this time. Serve over potatoes.
Best Recipe Tips
- Don’t skip patting the chops dry. Moisture is the enemy of crisp.
- Control your heat. Too hot and the outside burns before the inside cooks. Too low and you won’t get a good crust.
- Use the pan drippings. That browned goodness is what makes the gravy rich.
- Thickness matters. Thicker chops = more forgiving; thinner cooks fast but dries out easier.
- Rest after frying. Letting the meat rest keeps it juicy.
Serving Ideas
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