Pan-fried Pork Chops with Gravy
Pan-fried and smothered in a savory scratch onion gravy, these southern style Pork Chops are going to be a family favorite any night of the week!
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.
Did you try this recipe?Let me know how it was!