Pan Seared Pork Chop with Gravy

The other night we had pan seared pork chops with gravy. A pretty traditional little dish but savory and delicious.

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Pan Seared Pork Chops with Gravy

Pan Seared Pork Chop topped with Gravy accompanied by Dressing and Steamed Corn on the Cob
Pan Seared Pork Chop topped with Gravy accompanied by Dressing and Steamed Corn on the Cob

4 pork chops, about 1 inch thick

3 TBSP extra-virgin olive oil

Salt and freshly ground black pepper

1 cup low-sodium chicken broth

2 TBSP flour

2 TBSP butter


  1. Season the pork chops with salt and black pepper. Let stand at room temperature for 1 hour.
  2. In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Pork should read 145 degrees F. Transfer the pork chops to a platter and keep warm.
  3.  Add the butter and flour over medium heat, scraping up the browned bits from the bottom of the skillet, until the roux is nice golden color. Add the chicken broth and boil until thickened, a few minutes. Remove from the heat.  Spoon the sauce over the chops and serve.



6 thoughts on “Pan Seared Pork Chop with Gravy

  1. Pork Chop one of my favorite meals .. love pork in overall. Can do so much with it. Thanks for this one … quick and easy too. Wivi suitable in other words.

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