Step-by-Step Instructions
1. Season the Pork Chops
Pat pork chops dry with paper towels—this ensures a good sear.
Season both sides with salt, pepper, paprika, and garlic powder.
Pro Tip: Let sit at room temp 15 mins for even cooking.
2. Sear the Pork Chops
In a large oven-safe skillet or Dutch oven over medium-high heat:
Add oil and heat until shimmering.
Add pork chops and sear 3–4 minutes per side, until deeply golden brown.
Remove and set aside on a plate.
Don’t crowd the pan! Sear in batches if needed.
3. Cook the Aromatics
In the same skillet (don’t wipe out the fond!):
Add sliced onions and cook 5 minutes, stirring occasionally, until soft and lightly caramelized.
Stir in minced garlic and cook 1 minute more, until fragrant.
4. Make the Gravy
Sprinkle flour over the onions and stir constantly 1–2 minutes to cook off raw taste.
Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in cream (or milk), thyme, and butter.
Simmer 5 minutes, stirring often, until gravy thickens slightly.
5. Add Potatoes & Return Pork Chops
Nestle halved baby potatoes into the gravy, pushing them down so they’re partially submerged.
Place seared pork chops on top, then spoon some gravy over the meat to keep moist.
6. Simmer Until Tender
Cover the skillet and reduce heat to low.
Simmer 25–30 minutes, stirring gently once or twice, until:
Potatoes are fork-tender
Pork chops reach 145°F (63°C) internal temperature
No lid? Use foil as a cover.
7. Finish & Serve
Taste and adjust seasoning if needed.
Garnish generously with fresh parsley.
Serve hot, ladling extra gravy over each serving.
Pair with:
Crusty bread or biscuits (perfect for soaking up gravy)
Steamed green beans or a crisp salad
Applesauce or cornbread
You Must Know
Use bone-in chops —they stay juicier during simmering.
Don’t skip searing —it builds flavor through fond (those browned bits).
Cream > milk —for richer, silkier gravy.
Tastes better the next day! Flavors deepen overnight.
Freezer-friendly —cool completely and freeze in portions.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove (best texture) or microwave (quick fix).
Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Pork chops
Boneless chops, chicken thighs, or sausages
Adjust cook time
Heavy cream
Half-and-half, evaporated milk, or coconut milk
Dairy-free option possible
Baby potatoes
Yukon golds, red potatoes, or sweet potatoes
Cut into even pieces
Chicken broth
Vegetable or beef broth
For deeper flavor
Butter
Ghee or olive oil
Dairy-free alternative
Serving Suggestions
Serve family-style right in the skillet for rustic charm.
Great for potlucks—bring the whole pan!
Double the batch and freeze half for future comfort.
Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in Southern and Midwest American farmhouse cooking, this recipe celebrates the art of one-pot meals that turn humble ingredients into something deeply satisfying. Found on Sunday tables, hunting cabins, and freezer shelves alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and made with care.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use a larger Dutch oven.
Want more veggies? Add carrots, celery, or mushrooms with the onions.
Make ahead: Assemble unbaked dish and refrigerate overnight. Bring to room temp before cooking.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use boneless pork chops?
A: Yes—but reduce simmer time to 15–20 mins to avoid drying out.
Q: Why did my gravy turn out lumpy?
A: Likely due to adding cold liquid too fast. Whisk broth in slowly while stirring.
Q: Is this gluten-free?
A: Only if using GF flour or cornstarch (2 tbsp) as thickener.
Q: Can I make it in the oven?
A: Absolutely! After searing, transfer to 325°F oven and bake covered 30–35 mins.
Q: Can I air fry the pork chops?
A: Yes! Air fry at 375°F for 10–12 mins, then finish in gravy.
Allergy Information
Contains: dairy (butter, cream), wheat (in flour).
Gluten-free option: Use certified GF flour or cornstarch.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths and seasonings.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings
Calories: 480
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 24g
Fiber: 3g
Sugar: 4g
Protein: 32g
Sodium: 680mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This dish doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with pork, patience, and someone who says, “Let’s make it together.”
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