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My recipe for these boneless and perfectly Pan Seared Pork Chops with Gravy is so easy to make, incredibly quick and so tender! Jazz up your midweek dinner with this easy restaurant quality recipe.
Pan Seared Pork Chops with Gravy
Truth be told, I’m kind of old fashioned when it comes to pork chops, at least I used to be until a couple years ago. In my family we always used to cook them forever, literally for at least an hour in the oven. Times have changed, and I’m here to show you how to cook perfect pork chops that are juicy and flavorful!
I’ll bet you already have everything you need to make this recipe at home. With a nice sear and that creamy gravy, you are going to look like a chef right out of a five star restaurant! I chose to pan sear these pork chops because I find it quicker, so they are perfect when you’re in a rush, or perfect for a midweek dinner. I also made a delicious creamy gravy from the pan drippings, which pairs so nicely with your pork chops.
What Ingredients Do You Need to Make Pan Seared Pork Chops With Gravy
This recipe is nice, basic, and so easy. Who knew such simple ingredients could wield incredible flavors like this? Keep scrolling for the full recipe and ingredient amounts.
For the pork chops you will need:
- Butter – I always use unsalted butter so I have full control of the sodium content of my meals. You can still use salted butter, but be careful when seasoning.
- Olive oil – Avocado, sunflower, peanut, safflower, or vegetable oils will also work. The reason we use both butter and oil is that oils have a higher smoke point than butter. With high heat cooking I love to have the flavor of butter, but the oil helps carry it so we aren’t stuck with a burnt butter flavor.
- Pork chops – I used nice and thick boneless pork chops. You can use bone-in pork chops, they actually help give you a more even sear! I just prefer mine without a bone because they’re easier to eat.
- Salt & pepper – Season to your own personal preference.
For the gravy you will need:
- All-purpose flour – You can sub in 1-2 tsp of cornstarch if that’s what you prefer. If you use cornstarch, add it at the very end mixed with a little bit of water to create a slurry. Let everything come to a boil until the gravy thickens.
- Half & half – This is half cream and half milk, very commonly sold in North America. It sits at 10% MF.
- Chicken broth – You can also use veggie or beef broth.
- Salt & pepper
How to Make Pan Seared Pork Chops With Gravy
- Season & sear the pork chops: Season the pork chops well on both sides with salt and pepper. Add the butter and oil to a skillet over medium heat and let it get hot. Add the pork chops to the skillet and sear on all sides. It will take about 4-5 minutes per side. Only flip them once they are nice and browned. By sides, I mean all 6 sides, not just the top and bottom.
- Rest the pork: Let the chops sit on a cutting board or plate, loosely covered in foil so the stay warm, for 10 minutes.
- Make the gravy: In the same skillet that you cooked the pork, add the butter over medium heat. Let it melt and then whisk in the flour. Whisk and cook for 1 minute, then whisk in the half and half and broth. Cook for a few minutes until the gravy thickens. Season with salt and pepper to your preference.
What Temperature Is Pork Safe to Eat?
I know that a lot of you may have a fear of undercooked pork. While this was a major issue a few decades ago, standards for pork have increased immensely and these health risks aren’t much to worry about anymore. The standard for fully cooked and safe pork is now 145F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy.
I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer cooking your pork more than 145F, that is totally okay. It’s your dinner after all!
Can You Make These Pork Chops on the BBQ?
You can definitely cook up these pork chops on the grill and make your gravy separate on the stove. One part about that gravy that makes it super delicious is the fact it’s cooked with the leftover pan drippings and crusty bits from the pork, however it will still be so delicious made on its own.
Tips For Making The Best Pan Seared Pork Chops
This is the best way to transform simple every day ingredients into something really special. You won’t have to spend so much time and money at the grocery store to have a wonderful dinner. This recipe is also very versatile and can be customized to suit your preferences!
Here are some tips to make sure you get the best results:
- Both boneless or bone-in pork chops can be used. I prefer the thick cut ones, which I find at Costco.
- Pat them dry with paper towel first. This will ensure you get a great sear.
- Pork chops cook quickly so make sure to not overcook them. To properly cook them, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. Make sure the thermometer reads 145F to ensure your chops are fully cooked and till nice and juicy. Cooking time can vary based on the thickness of the pork chops.
- Properly season them because this will make for a delicious and flavorful crust.
- Let your chops rest for about 30 minutes on the counter before cooking them so they come to room temp. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
- Let your chops rest for at least 10 minutes after they come off the skillet. If you cut into them too early, the juices will come out and leave the chops dry.
I made this last night for my mom and my boys and actually received a “this meal is your best of all time” from my husband. Hugely satisfying and made for such a great evening. Everything was devoured. Thank you so much for sharing.
How to Store Pork Chops
Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
What to Serve With Pan Seared Pork Chops
My favorite way to serve them is over creamy mashed potatoes. You can also try:
- White Beans with Bacon and Herbs
- Italian Parmesan Roasted Potatoes
- Old Fashioned Green Beans
- Lemon Orzo with Asparagus
- Macaroni Salad
Craving More Pork Chop Recipes? Try These:
- Korean Pork Chops
- Ranch Pork Chops
- Pork Chops with Pistachio Salmuera
- Mustard Balsamic Pork Chops with Rosemary
- Apple Bacon and Blue Cheese Stuffed Pork Chops
- Smothered Pork Chops
- Balsamic Pork Scallopini
- Add the butter and oil to a large skillet and heat over medium-high heat. Add the chops and sear on all sides, about 4 to 6 minutes per side. Do not flip them over until properly seared on each side. Make sure to sear the sides of the chops as well, especially is using thicker cut pork chops.
- If using a meat thermometer, check the internal temperature and cook until they reach 135 F degrees. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145 F degrees.
- In the same skillet add the butter and melt over medium heat. Whisk in the flour and cook for about 1 minute, whisking continuously, to remove the raw flour taste.
- Whisk in the half and half and the chicken broth until smooth. Cook for a couple more minutes until the gravy thickens. Season with salt and pepper as needed.
- Slice pork chops and serve with gravy and mashed potatoes.
- Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- Bake option: Follow the instructions as stated (make sure you use an oven safe skillet), but instead of fully cooking the pork chops on the stove top, sear them on all sides for 2 minutes, just until they are nice and golden. Transfer the skillet to the oven and cook for another 15 minutes at 400 F degrees or until the internal temperature reaches 135 F degrees. Let them rest for 10 minutes before slicing and serving.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.