Last updated on November 23rd, 2018 at 10:19 pm
These Perfectly Pan Seared Pork Chops with Gravy are so easy to make, incredibly quick and perfectly tender! Jazz up your midweek dinner with these Pan Seared Pork Chops that come complete with a Pan 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. No pink here! Things have changed.
At least for my husband and I. I’ve been watching the food network for a while now, who am I kidding. Food network is the only thing I watch. I’ve seen many chefs prepare and cook pork chops and I’ve learned to properly cook them.
They are done cooking when they have an internal temperature of 145 F degrees. Granted, at first I thought I wasn’t going to like them, but who am I kidding. They are incredible.
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 goes perfectly. My favorite way to serve them is over creamy mashed potatoes.
HOW TO COOK PORK CHOPS
- Both boneless or bone-in pork chops can be used. I prefer the thick cut ones, which I find at Costco.
- 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. When they reach an internal temperature of 135 F degrees they are done, but they are not done cooking. Let them rest on a cutting board for 10 minutes, the residual heat will bring them to the recommended 145 F degrees. 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 temperature. This will ensure they cook on the inside and the center reaches the perfect temperature.
CRAVING MORE PORK CHOPS RECIPES? TRY THESE RECIPES:
- 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
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Pan Seared Pork Chops with Gravy
- 1 tbsp butter unsalted
- 1 tbsp olive oil
- 4 pork chops thick cut
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp butter unsalted
- 1 tbsp all-purpose flour
- 3/4 cup half and half
- 1/2 cup chicken broth low sodium or no sodium added
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.