Most often, Mama would fry up the pork chops for us. The first is to submerge the pork in a bowl of salted water that is covered with a lid. The pork chops are cooked to temp at 145°F or when juices run clear when you cut into them. Place the pork chops back in the skillet with the gravy. It would be great served with rice or mashed potatoes. ★☆ If you have too much, then drain it off. Step-by-step, photo illustrated instructions for making Fried Pork Chops with Pan Gravy. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. I appreciate your visit and do hope you’ll stop by again… real soon. My mom mastered the fried pork chop in a way I have never managed. I made this today and they were the most tender chops we can remember having in a long time. These were almost an inch thick, so I let them cook about 6 minutes. Hers always turned out perfectly cooked and moist. Sprinkle the pork chops with 1/2 tsp salt and 1/2 tsp pepper covering all sides then set aside for 30-minutes; While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt; After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides; In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop; Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn; Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear). Once the oil is hot, gently place the chops in the skillet. Printable recipe included. In my experience, it’s best to use a meat thermometer and follow most recipe guidelines for cook times. Aspiring to create something a tad bit different but just as delicious, this skillet pork chops recipe with its own simple pan gravy came to life. While you’re here, be sure to sign up for our totally FREE NEWSLETTER. Flip it over and coat the other side with flour. We’re just browning them and searing them a bit to hold in the juices. Place the flour in a container large enough to place your pork chop in. You could also make Instant Pot mashed sweet potatoes if you prefer. The pork chops are cooked to temp at … I’ve never used water. Pick the cut you prefer or find readily available. Add pork chops to the pan and sear for 3-4 minutes on each side, until well browned… The gravy was generally served separately on her table. The benefit of using a boneless chop comes in ease of serving, and typically being able to fit more in the pan. You can make the gravy with broth or milk instead of using water. I can stir the flour and grease while scraping the bottom of the pan to mix in the hard bits left from frying the pork chops. This is often slightly pink in the center, and will always be very moist and flavorful. Sprinkle about 2 Tablespoons of flour over the oil in the skillet. Mouth watering ! https://www.wholesomeyum.com/baked-smothered-pork-chops-recipe A mouthwatering meal that is also an easy weeknight recipe. Mama probably cooked pork chops for us about every other week when I was much younger. Place the pork chops into the skillet with at least 1″ between each and cook for 2-3 minutes or until they are starting to turn golden. Does it taste just as good? Depending on the thickness of your chops, they will need to cook between 4 to 6 minutes per side. You’ll need these ingredients. Pork chops are one of my favorites, especially with pan gravy. Follow our step-by-step, photo illustrated recipe to make our Pork Chops with Gravy. I’ve made this recipe now with both options, and while I find the boneless pork chops a bit easier for serving purposes, bone-in chops work just fine. Cover the skillet with a lid. Season pork chops on both sides with salt, pepper and thyme. Remove the pork chops from the skillet and set aside (cover to hold heat); Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet; Stir in the honey then simmer until reduced by half; When reduced, add in the butter and stir until melted; Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them; Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley. Coat each chop lightly with the flour mixture, on both sides and edges. Pan Fried Pork Chops with homemade Gravy. If you stir it quickly enough, you will dissolve any lumps that might have tried to form. If your gravy isn’t as thick as you like, this might help. Remove pork chops to a platter and wrap tightly in foil to allow the meat to rest. This will give you a slightly more done chop without being overcooked or dry. Sprinkle it around the pan. Many say to cook to 140°F and then remove from the pan and set aside to rest for 5 minutes before slicing to serve. Then, add Two to Three Tablespoons of flour to the skillet. ★☆. Adjust the seasoning blend to your own preference. Place the coated pork chops on a wire rack. Turn the skillet back to medium-high heat, and add the chicken stock and vinegar to the pan. It might take you a time or two to get the hang of it, but really, it’s very easy to make. Place the pork chops back in the skillet. When both sides have browned, remove the chops from the skillet and let them rest on a plate or pan.