Recipes

Pan Seared Pork Chops with Easy Pan Gravy

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Servings

4

Prep Time

5 min

Cook Time

15 min

Description

This easy weeknight pork chops with pork gravy recipe can be on the table in less than 30 minutes. After searing your pork chops on high heat to a delicious golden brown, you’ll use the remaining pork drippings, butter, flour, and half-and-half to make a rich pan gravy. Antibiotic-free pork from Coleman All Natural is available in pre-portioned boneless chops, making this recipe a snap. Serve with a side salad for a quick and healthy meal!

Ingredients

4 boneless Coleman Boneless Pork Chops
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon flour
3/4 cup half-and-half

Variation

Feel free to sub canola or other oil for olive and half-and-half can be substituted with milk or even stock.

Instructions

Season the pork chops liberally with salt and pepper on both sides.

Heat a large stainless steel or cast iron skillet (do not use nonstick or pork chops will not brown very well) over high heat and add the oil.

Carefully lay the pork chops into the pan, watching for grease splatters, and cook on high for 3 minutes to achieve a golden brown sear on the first side.

Turn pork chops over, reduce heat to medium, cover, and cook until a meat thermometer inserted into the center of a pork chop registers 130° F, about 4-6 minutes.

Remove pork chops to a platter and wrap tightly in foil to allow the meat to rest. The pork chops will continue to cook, raising the internal temperature to medium.

While the pork is resting, melt the butter into the pan with the pork drippings over medium high heat and add the flour, stirring to cook the flour for a minute or two to remove the raw taste.

Whisk in the half-and-half a little at a time, whisking constantly until everything is incorporated and smooth.

Pour any juices from the pork chops that have accumulated while the meat was resting into the gravy and continue to cook until thickened, another minute or two.

Tips

Either purchase our boneless pork chops already portioned or cut your own from our boneless loin roast or boneless sirloin roast. Cooking time will vary based on the thickness of the chops – using a meat thermometer will ensure they are cooked perfectly.

Products in This Recipe

Boneless Center Cut Pork Loin Chops (3)

Pan-Seared Pork Chops with Pork Gravy: A Weeknight Dinner Delight

Discover the secret to a juicy, flavorful pork chop dinner with our easy Pan-Seared Pork Chops with Easy Pan Gravy recipe. This classic dish is perfect for busy weeknights, offering a restaurant-quality meal that comes together in under 30 minutes.

Coleman Boneless Pork Chops: The Perfect Cut

We begin with Coleman All Natural Boneless Pork Chops, a testament to quality and humane animal care. Raised on American family farms without the use of antibiotics or added hormones, our pork offers a superior flavor and tenderness that elevates this dish to the next level. The boneless cuts are incredibly versatile and ensure even cooking, making them ideal for this quick and easy recipe.

The Art of Pan Searing

Pan searing is a culinary technique that creates a beautiful golden-brown crust on the pork chops, sealing in their natural juices and imparting a rich, savory flavor. The high heat of the skillet quickly caramelizes the surface of the meat, creating a delightful contrast to the tender interior.

Mastering the Pan Pork Gravy

The pan pork gravy is the star of the show, transforming simple ingredients into a luxurious sauce. The flavorful pork drippings, combined with butter, flour, and half-and-half, create a velvety-smooth gravy that perfectly complements the seared pork chops. The addition of any accumulated juices from the resting pork further enhances the depth of flavor in the gravy.

Tips for Perfect Pork Chops with Pork Gravy:

Don’t Skip the Rest: Allowing the pork chops to rest after cooking is crucial. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to ensure the pork chops reach an internal temperature of 145°F before removing them from the heat.
Deglaze the Pan: After removing the pork chops, deglaze the pan by adding a splash of liquid (water, broth, or wine) and scraping up any browned bits stuck to the bottom. This flavorful fond will become the base of your delicious pan gravy.
Whisking is Key: Whisk constantly while adding the half-and-half to the pan gravy to prevent lumps and ensure a smooth, creamy texture.
Adjust the Thickness: If the gravy seems too thin, simmer it for a few more minutes to reduce and thicken. If it’s too thick, add a splash of half-and-half or water to thin it out.

Pairings and Variations

This versatile dish pairs beautifully with a variety of sides, including roasted vegetables, mashed potatoes, or a simple salad. For a lighter option, try serving the pork chops and gravy over a bed of quinoa or brown rice.
To add a unique twist to your pork chops and gravy, try incorporating different herbs and spices into the seasoning or gravy. Rosemary, thyme, or garlic powder are all excellent options. You can also experiment with different types of cheese, such as parmesan or gorgonzola, to create a unique flavor profile.

Boneless Pork Roast Recipe Alternative

While this recipe calls for boneless pork chops, you can easily adapt it for a boneless pork roast. Simply adjust the cooking time based on the size of the roast, and be sure to use a meat thermometer to check for doneness. The pan gravy can be made in the same skillet after removing the roast, creating a delicious and effortless meal.

From Stovetop to Table

With its simple yet elegant preparation, this Pan-Seared Pork Chops with Easy Pan Gravy recipe is sure to become a weeknight staple. Whether you’re a seasoned home cook or a novice in the kitchen, you’ll be amazed at how quickly and easily you can create a restaurant-worthy meal. So grab a package of Coleman All Natural Boneless Pork Chops and let’s get cooking!

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