The other night we had pan seared pork chops with gravy. A pretty traditional little dish but savory and delicious.
Are any of you watching the Olympics right now? We are. If you want an inspiring story check out this story about Gymnast Dominique Moceanu’s Long-Lost Sister who was born with out legs. It will make you think about whether we all are all drawn to what we are supposed to be and who we are supposed be with. A wonderful story of triumph.
Pan Seared Pork Chops with Gravy
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
- Season the pork chops with salt and black pepper. Let stand at room temperature for 1 hour.
- 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.
- 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.