Pork Chop Recipes
Deep Brown Gravied Pork Chops
Yield: 4 pork chops and 1/2 cup gravy total
Servings: 4; about 3 ounces cooked pork and 2 tablespoons gravy per serving
Ingredients
- 3 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 4 bone-in ribeye (rib) pork chops
- 1 tablespoon canola oil
- 14 1/2 ounces chicken broth (reduced sodium)
- 1/4 teaspoon black pepper (coarsely ground)
- 1/4 teaspoon salt
- 2 tablespoons green onions (or fresh parsley), finely chopped
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the flour and cook for 3 to 3 1/2 minutes or until lightly browned and fragrant, stirring constantly. Remove from skillet and set aside on separate plate.
- Combine the paprika, thyme and garlic powder in a small bowl and sprinkle evenly over both sides of the pork chops.
- Add oil in pan over medium high heat. Cook pork chops for 4 minutes on each side or until the pork chops reach an internal temperature of 145 degrees F. Set aside on separate plate.
- Whisk together the flour and 1/2 cup of the broth until smooth. Stir into the pan residue.
- Gradually stir in the remaining broth, salt and pepper until smooth. Reduce the heat to medium and cook 10 minutes or until thickened slightly, stirring occasionally.
- Add the pork and any accumulated juices and cook for 1 minute to heat through, turning several times to coat.
- Sprinkle with the green onion.
Attribution
Recipe and photo used with permission from:
National Pork Board