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Dinner One Pot Pork
4.6 from 43 votes

Pan Seared Pork Chops with Gravy

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By: Joanna Cismaru •4/18/23 19 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

pork chops sliced on a cutting board
Table of Contents Open
  • Pan Seared Pork Chops with Gravy
  • What Ingredients Do You Need to Make Pan Seared Pork Chops With Gravy
  • How to Make Pan Seared Pork Chops With Gravy
  • What Temperature Is Pork Safe to Eat?
  • Can You Make These Pork Chops on the BBQ?
  • Tips For Making The Best Pan Seared Pork Chops
  • How to Store Pork Chops
  • What to Serve With Pan Seared Pork Chops
  • Craving More Pork Chop Recipes? Try These:
  • Pan Seared Pork Chops with Gravy
    • Video
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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:

  • Butter
  • 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
process shots for making pork chops

How to Make Pan Seared Pork Chops With Gravy

  1. 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.
  2. Rest the pork: Let the chops sit on a cutting board or plate, loosely covered in foil so the stay warm, for 10 minutes.
  3. 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!

Pan Seared Pork Chops with Gravy over mashed potatoes

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.

Pan Seared Pork Chops on a cutting board

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:

  • Polenta
  • 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of 4 pork chops on a wooden cutting board
4.63 from 43 votes

Pan Seared Pork Chops with Gravy

Prep 10 minutes minutes
Cook 20 minutes minutes
Total 30 minutes minutes
4
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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!
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Ingredients

Pork Chops

  • 1 tablespoon butter (unsalted)
  • 1 tablespoon olive oil
  • 4 pork chops (thick cut)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Gravy

  • 1 tablespoon butter (unsalted)
  • 1 tablespoon all-purpose flour
  • ¾ cup half and half
  • ½ cup chicken broth (low sodium or no sodium added)
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Pork Chops

  • 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.

Gravy

  • 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.

Notes

  1. 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.
  2. 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.

Nutrition Information

Serving: 1pork chop and gravyCalories: 361kcal (18%)Carbohydrates: 3g (1%)Protein: 31g (62%)Fat: 23g (35%)Saturated Fat: 10g (63%)Cholesterol: 121mg (40%)Sodium: 528mg (23%)Potassium: 584mg (17%)Vitamin A: 340IU (7%)Vitamin C: 0.4mgCalcium: 57mg (6%)Iron: 0.8mg (4%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of 4 pork chops on a wooden cutting board

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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19 Comments
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Cathy
Cathy
Posted: 2 months ago

5 stars
Hi Jo, I just made this for our Sunday dinner, omg very simple, easy to follow and the gravy was divine. I’m so happy I stumbled on your recipe for pork chops. I’m definitely following.
Thanks again !

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cathy
Posted: 2 months ago

My pleasure, so glad you enjoyed it!

0
Reply
Mike Glowacz
Mike Glowacz
Posted: 10 months ago

I have not tried any of your recipes, but I have greatly enjoyed reading them all.. I like the way you think!

0
Reply
Kari
Kari
Posted: 2 years ago

When you don’t specify which kind of salt (as in this recipe), which kind is the default? Kosher? Table salt? Thank you!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kari
Posted: 2 years ago

Usually if it’s not specified it’s table salt.

0
Reply
Larry Mcknight
Larry Mcknight
Posted: 2 years ago

I haven’t tried the recipe but noted you indicate 20 minutes cook time and talked about how quick it is to make. But in the recipe you say cook each side 4–5 minutes. You then emphasize do you mean all six sides. Doing the math it would seem to me that’s a minimum of 24 minutes cook time and possibly up to 30 minutes cook time. Before trying I just would like clarification.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Larry Mcknight
Posted: 2 years ago

Hi Larry, It’s just 20 min cook time on 2 sides, 4 to 5 min per side, the rest is making gravy, heating skillet, etc.

0
Reply
Lynn
Lynn
Posted: 3 years ago

5 stars
Dear Jo,

You are my new Pork Chop Guru. I have never cooked a juicy, toasty brown crust that actually looks like your picture. Ask me to do a triple chocolate mousse cake and it’s perfect but a pork chop No!

Thank you from the bottom of my heart I can now cook the little darlings to perfection. XOXO

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lynn
Posted: 3 years ago

I’m so happy to hear this, you’ve made my day!

0
Reply
Claudia Simons
Claudia Simons
Posted: 3 years ago

5 stars
Such a simple, yet delicious recipe. I made it as is, except for using bone-in pork chops. Jo, I love all your recipes. Thanks for all you do.

0
Reply
Gabriela Davila
Gabriela Davila
Posted: 3 years ago

5 stars
I absolutely loved this recipe! I made it tonight for dinner with my friends over and they complimented the pork chops. the only thing I did a little different was add in some garlic powder onto the chops. changed the game!! Also, for me, I had to use another tbsp of flour, but wow, amazing quick and simple!!

0
Reply
Chris Gilmore
Chris Gilmore
Posted: 4 years ago

5 stars
Gravy works with 1% milk, my wife loves it.

0
Reply
Beckett @ Birchwood Pie
Beckett @ Birchwood Pie
Posted: 4 years ago

5 stars
I’ve made these twice now. It’s such a fast meal to get on the table. We love the pork chops but the gravy is next level. Yum!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Beckett @ Birchwood Pie
Posted: 4 years ago

I cold put that gravy on everything! We’re happy to hear that the recipe was a hit 🙂

0
Reply
Greg
Greg
Posted: 4 years ago

5 stars
I cooked these for dinner one night. They tasted incredible. I will fix again

0
Reply
Jen Shannon
Jen Shannon
Posted: 5 years ago

5 stars
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.

0
Reply
Jan
Jan
Posted: 5 years ago

These recipes look delicious. I’m eager to try them!!

0
Reply
L. Lawrence
L. Lawrence
Posted: 5 years ago

Anxious to make this recipe, it sounds DELISH.
Question though, “sear on all four sides for 2 min.”
Is that top, bottom, both sides for a total of 2 minutes or
2 min. total for all four sides? Or, is it simply each side for 1min. equaling 2 min.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  L. Lawrence
Posted: 5 years ago

Each side should get its own 2 minute sear

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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