Old fashion stovetop fried pork chops with gravy like grandma made in less than 30 minutes. Sometimes the old way is the best way for a great weeknight dinner.
Introduction
I hadn't done bone-in chops fried on the stovetop for 30 years, but it is just so simple it came right back.
This started with my wife. Now, she doesn't make requests very often, but as we are staring at the meat case, she focused on the pork chops. Not the lean center cut loin cut ones I usually buy but the bone-in nicely marbled ones. And she had one other request, just fry them and make gravy.
Per my usual habit, I Googled and was very disappointed. Some used up to 10 spices, lots of brine and most with breading. Just so not me and definitely not the way I always have done them.
This needs to be a fast, done from memory type recipe. So I went from memory.
My Rating
Definitely an every-day five. We do this at least monthly.
🐖Pork Chops
A pork chop is a slice of the pork loin. It is from ½ inch to 2 inches thick and may or may not include some bone.
The loin is very lean so does well with rapid cooking and brining is always good for any pork loin cut.
The "chops" at the front and rear end are not really pork chops and should be avoided unless you know what to do with them.
This recipe is using ¾ inch thick pork chops which is the standard usually found in US stores. It can be used in ½ inch up to 1 ½ inch but if you are on the thicker end, a rest to at room temperature will help you get the correct internal temperature.
They can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, slice through the fat every inch or so to prevent cupping of the chop.
Brining
I'm not including brining directions in this recipe. It just goes against the spirit of a quick weeknight dinner.
If you want to brine, check my grill recipe brining instructions.
Bone-in vs Boneless
Either will do here. The bone-in will take a few more minutes.
🌡️Final Temperature
145° with a three-minute rest is the minimum recommended by the FDA. My wife does not like any pink, so she is more of 155° here.
For many years we were taught to cook pork to 165°. Dry... very dry. This is not needed and is no longer recommended as long as there is a 3 minutes rest. See WebMD for the discussion.
There're some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan's conduction of heat, and your stove. So as always you are cooking to a final temperature.
The Gravy
I'm using a slurry method to make gravy here. Not the more traditional roux method.
In the slurry method, you still need 2 tablespoons of flour per cup of liquid. I dilute the flour with about a cup of liquid and use a shaker to mix the flour with the liquid. A whisk and bowl would work well also. That is added slowly to boiling liquid while mixing.
Pork broth is not readily available like other broths. You can usually get pork bouillon or gravy base. I like to use Penzey's Pork gravy base.
See How To Make Gravy at Home for more detailed
📖Pork Chop Recipes
How to Grill Pork Chops on a Gas Grill
Pan Seared Oven Roasted Pork Chops
Pan Seared Oven Roasted Thick Cut Pork Chops
🖼️Step-by-Step Instructions
If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be ¾ to 1 inch thick. They can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.
Season both sides of the chops with seasoning salt and pepper to taste. If you are using a bouillon or soup base for your pork broth, then mix two cups now. You may also use vegetable broth.
Add 1-2 tablespoon oil to a large frying pan over medium-high heat. When the oil is shimmering hot, add the pork. Cook for about 4 minutes until the bottom is nicely brown. Flip and cook for another 4-5 minutes. Continue to flip occasionally to an internal temperature of about 145°. If you have a hard time getting a final internal temperature, a lid on the pan helps.
Remove from pan and tent lightly with foil while doing gravy phase.
Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened about 2-3 minutes.
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📖 Recipe
Fried Pork Chops with Gravy
Tap to leave a Rating
Ingredients
- 2 pork chops - bone in or boneless
- seasoning salt - to taste
- pepper - to taste
- 1-2 tablespoons oil
- 2 cups broth - may come from gravy base or bouillon
- 4 tablespoons flour
Instructions
- If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be ¾ to 1 inch thick. They can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.
- Season the both sides of the chops with seasoning salt and pepper to taste. If you are using bouillon or soup base for your pork broth then mix two cups now. You may also use vegetable broth.
- Add 1-2 tablespoon oil to a large frying pan over medium-high heat. When the oil is shimmering hot, add the pork. Cook for about 4 minutes until the bottom is nicely brown. Flip and cook for another 4-5 minutes. Continue to flip occasionally to an internal temperature of about 145°. If you have a hard time getting a final internal temperature, a lid on the pan helps.
- Remove from pan and tent lightly with foil while doing gravy phase.
- Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened about 2-3 minutes.
Recipe Notes
Pro Tips
- I suggest ¾ to 1-inch thick pork chops for this recipe. Bone-in or boneless either one is fine.
- Pork chips can have a large rim of fat. If it is thick, trim it down to ¼ inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.
- I normally do not use a lid for this recipe but if you are having a hard time getting the final internal temperature you want, use a lid.
- The minimum safe internal temperature is 145° with a three-minute rest.
- Season to your taste. I like Lawry’s seasoning salt.
- For the gravy, I like to use Penzy’s gravy base to make 2 cups of “broth”. You may use pork bouillon. Or vegetable or chicken broth will work, also.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Editor's Note: Originally Published January 23, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Welcome to one of our favorites we do frequently.
Rachel
Hello dr.dan I just love this recipe so easy and looks soooooo yummy I'm going to make it in a couple days cant wait thanks for sharing with us 😊have a great weekend
Jill McPhee
Hey Dr Dan
Made this the other night. Perfect. I have always had a problem with pork chops as they would always come out so dry. I used salt and pepper and made the gravy with a little chicken bouillon. Added a baked potato and a veggie. Very good indeed. Tonight I am pan searing beef tenderloin for the oven. I have done this quite a bit and it always turns out yummy. The pork chops were great. Love the dogs.
DrDan
Hi Jill,
Welcome to the blog.
I do love a well done pork chop, especially with gravy.
Hope the filets came out well. And Molly and Lilly say thanks
Thanks for the note and rating.
Dan
AlasKen
Once again you nailed it. I made it as written except used 1/2” chops as that is what the butcher had handy and I prefer a thin chop. I had chicken broth so used it. We had had a long day of babysitting 3 grandkids, which we love but with 2 2 year olds and a 6 month old it is exhausting. My wife said she just didn’t feel up to cooking so I said I got this as I had seen the recipe and was craving pork chops the old fashioned way. I had bought the chops the day before so it was very easy and really was 30 minutes from start to the table as I had some leftover fried taters from breakfast. My wife was impressed and that is all that matters. Thanks for making it easier to cook for 2.
DrDan
We just got back from grandparent duty two days ago so I feel your pain/fatigue.
I cheat on the potatoes and use Bob Evans sometimes. It is too much work for a bit of potatoes to make "real" mashed potatoes. But so good with the gravy.
The half inch chops ore fine but do tend to "cup" more especially if bone-in, so cut the fat rim if it is thick as I discussed.
I always have a few chops in the freezer I can just move to the refrigerator in the morning if the mood strikes for these.
Thanks for the note.
Dan
JodiK
Hi, DrDan! I am new to your web site and want to commend you on the wonderful details and photos you post. I was looking for a pork chop recipe that my mother used to make. She has passed on and so I am now unable to ask her. When I read your recipe, I felt and sensed that it was very similar to the way she used to do it. It is too late tonight to make them but I plan on attempting them tomorrow. I can not wait to review your other recipes because you seem like my kind of 'guy'...very meticulous, precise, organized, detailed, intelligent...I think you get my point! Anyway, a great BIG thank you to you for all your hard work and time spent devoted to this!! I just know I am going to love coming back and looking at ALL of your recipes!!! Job WELL DONE!!!
Jodi : )
DrDan
Hi Jodi,
Welcome to the blog.
This is a personal favorite for us. We do it 1-2 times per month. We always "double up" on the added pork flavor to the gravy. I use Penzey pork gravy base but any pork base adds a lot of flavor.
I do try to be detailed in my presentation. I want the readers to imagine doing the recipe and know they can do it.
Thanks for the note and compliment. Have a great holiday.
Dan
Jacki Gilbert
So when is the wedding?
Sharon Archer
I only have beef broth. Would that work as well?
DrDan
Hi Sharon,
Welcome to the blog and sorry for the delayed response. Two trips to computer repair in two days.
I probably would not do the beef broth. I just don't see it as a good flavor mix. Try chicken or vegetable broth if you can't do pork.
Dan
Denise
DrDan thanks so much for this perfect recipe, I have been looking all over for one for pan fried thick cut pork chops with creamy gravy, just like my grandmother Etta used to make. The tip about putting the lid on was excellent as the meat did not curl, yet it browned. It was quick and easy with mashed potatoes and veggies. The gravy turn out perfect also. The only deviation I made was flouring the chops for a light breading. Just delicious! I give this 5-stars!
DrDan
Hi Denise,
Welcome to the blog.
This is just a recipe that needed to be written down. It is one of my favorites and I try to do it every few weeks.
Thanks for the note.
Dan
Ramona
Could I use chicken or beef broth for the gravy?
DrDan
Hi Ramona,
Welcome to the blog.
I would do the chicken. I think it will pick up the pork taste from the pan the best.
Dan
Stefanie
I’ve tried other fried pork chop recipes only to have a “fried chicken” type chop. Made these as a surprise for my southern husband and he said “Baby, this is the best dinner you’ve ever made!”.
I use chicken stock instead of a pork base but he loved them all the same. Thanks Dr. Dan!
Lois Rogers
Hi, I am so happy to find these recipes for two. I am anxious to try the pork chops. This is how my mother and therefore me used to make pork chops but cooked them too long and used thinner chops so they turned out dry. I have sort of not used pork chops very much lately but they are a favorite of mine. Looking forward to other recipes to try.
Linda
Dan,
I just found you and LOVE reading your recipes. Im a senior so cooking for 2 is great for me. I love to cook but must follow recipes - Im not creative.
Can you please tell me how long a "base' would last? I would hate to buy a jar like that and then have to toss it after using a little.
Thanks for your help!
DrDan
Hi Linda,
First thanks for the note and rating.
The base does not seem to have an expiration date on it that my old eyes can find. We refrigerate after opening but the label says you don't have to.
We tend to replace these things once a year or so but now the pork is running really low just in the last month.
We like going to Penzeys. Excellent quality spices and really it is cheaper then the spices at you local market.
Dan
RossC
Good to see an old fashioned pork chop recipe...
Pork chop dinners have been featured in our family for over 50 years and they have always been done, much as you do here.. My mom taught me, I taught my children, they taught their children and I'm certain that the children of my grandchildren will be taught the same methods... :O)
DrDan
Hi Ross,
You are so right. This needs to be taught and handed down. But really nobody is publishing instructions. I looked around for a "refresher" since it had been so many years since I had done this. Nothing out there. We have done this 4 times since I posted this... it's not wearing out it's welcome yet.
Thanks for the note and rating.
DrDan
Suzanne
As my grandma always said if it ain't broke why fix it. You say to let chops rest for 30 min. even tented won't they get cold? I only rested for 10 min. because my hubby bought skinny chops this time because I was afraid they would get cold but I do prefer to rest at least 20. Could pork steak be used instead? My son and his family like that. Thank your wife for reminding me of my childhood.
DrDan
Hi Suzanne,
The initial rest is before cooking to get the internal temp of the meat up. Not so important with 3/4 inch but if you go to 1 inch or more the outside may overcook before the correct internal temp is reached.
The tenting the cooked meat is at the end to keep warm while doing the gravy. I did this recipe again 2 days ago. I did 6 chops in two batches of 3. The first three were still a good serving temp after waiting for the second batch to cook and the gravy. Some people use a 200 degree oven to keep them warm but I don't find that needed.
If you are not doing the gravy phase, I would let them rest for about 5 minutes before serving.
Pork steak should work fine.
DrDan
Leslie
These were great and tender, I plan like to make again for company (used vegetable broth for gravy liquid). What is the pork container you show in your picture, is it something I should buy before making again?
DrDan
Hi Lesile;
The "Pork" bottle is gravy base from Penzeys. It makes the what is eventually pork broth. I buy it once per year along with the turkey since neither come in broth form. It will make the gravy scream pork. Just what my wife wanted. A boullion cube could do the same thing. The veggie broth I'm sure is just fine.
Dan
Joan
Yum, much the way my mother cooked them. She always made milk gravy. I will try these soon!