Coleman all natural meats logo
Recipes

Pork Chop Gravy

Servings

4

Prep Time

5 min

Cook Time

5 min

Description

This quick, easy, and delicious pork gravy is a versatile dish that can be customized to suit your family’s taste preferences. It all starts with our all-natural Coleman bone-in pork chops, roasted in the oven and finished in your skillet. Season your chops with a variety of spices, then use the caramelized tasty bits from your pans to season the base of the gravy.

Ingredients

Pork Chops

  • 2 Coleman Bone-In Pork Chops
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Gravy

  • 1/2 cloves of garlic
  • 1 teaspoon chopped fresh thyme (can also used dried)
  • 1 teaspoon chopped fresh rosemary (can also used dried)
  • 1/2 cup white wine (use something you wouldn't mind drinking)
  • 1/2 cup veggie stock (you can also use only stock if wanting to avoid alcohol)
  • 2 tablespoon cold butter
  • 1 tablespoon dijon mustard red pepper flakes (optional)

Instructions

1
After you’ve seasoned, roasted and pan fried your pork chops, place them aside to rest while you make the gravy. Be sure to remove any extra fat, leaving a thin layer and all those yummy, caramelized bits in your pan. Too much fat could make your gravy to greasy.
2
With your pan set to medium-high heat, add your aromatics, shallot, garlic, thyme, and rosemary, and allow them to cook for 1-2 minutes or until fragrant.
3
Your next step is to deglaze your pan and add a liquid to scrape up those tasty bits. Add the ¼ cups of white wine to the pan and allow it to reduce to a thick glaze. If you’re avoiding alcohol, you can use all stock or mild vinegar in its place.
4
Reduce the pan to medium and add the veggie stock. Let this simmer until it has reduced by about half.
5
Whisk in your cold butter one tablespoon at a time, allowing one to fully incorporate before adding the next. Whisking in your butter helps keep your gravy from becoming too greasy.
6
To add a last little bit of zing whisk in your Dijon mustard and a shake or two of red pepper flakes.
7
You can serve on the side or atop your pork chops, enjoy!

Products in This Recipe

More Recipes from the Kitchen

Pan Fried Pork Chops with Pan Sauce

Pan Seared Pork Chops with Easy Pan Gravy

Balsamic and Rosemary Grilled Pork Chops

Balsamic and Rosemary Grilled Pork Chops

Herb Crusted Pork Chops

Herb Crusted Pork Chops

Get Our Cookbook For FREE!

Snag the FREE Coleman cookbook, Nourish, and unlock a world of flavor. As a bonus, you’ll be the first to savor our freshest recipes, insider articles, exclusive product launches, and irresistible promotions. Don’t miss out – join our community of food enthusiasts today!
{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}