Oh yes! Bone-in pork chops in rich, creamy gravy is a comfort-food classic—juicy chops with a luscious sauce perfect over mashed potatoes or rice. Here’s a complete recipe:
Creamy Pork Chops with Gravy
Ingredients (serves 4)
For the pork chops:
- 4 bone-in pork chops (about 1-inch thick)
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika (optional)
- 2 tbsp vegetable oil or butter
For the creamy gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp Dijon mustard (optional)
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the pork chops
- Pat chops dry and season with salt, pepper, garlic powder, and paprika.
- Sear the chops
- Heat oil in a large skillet over medium-high heat.
- Sear pork chops 3–4 minutes per side, until golden brown. Remove from skillet and set aside.
- Make the gravy
- In the same skillet, melt butter.
- Whisk in flour to make a roux; cook 1–2 minutes until slightly golden.
- Slowly whisk in chicken broth, scraping browned bits from the pan.
- Stir in cream and mustard (if using). Simmer 3–5 minutes until thickened.
- Season with salt and pepper to taste.
- Finish cooking the chops
- Return pork chops to the skillet, spoon some gravy over the top.
- Reduce heat to medium-low, cover, and simmer 8–10 minutes, or until internal temperature reaches 145°F (63°C).
- Serve
- Spoon extra creamy gravy over the chops.
- Garnish with fresh parsley.
- Perfect with mashed potatoes, rice, or buttered noodles.
Tips
- 🧈 Extra flavor: Add 1 small minced onion or garlic when making the gravy.
- 🍄 Optional upgrade: Add sautéed mushrooms for a mushroom cream gravy.
- 🥘 Even cooking: If chops are thick, finish in a 350°F (175°C) oven for 5–10 minutes after searing.
If you want, I can also give a one-pan version where the pork chops and creamy gravy cook together without needing to transfer, making cleanup super easy.
Do you want me to do that?
