Old fashion stove top fried pork chops with gravy. Sometime the old way is the best way. Now I hadn’t done bone in chops fried on the stove top for 20 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.
Rating
We just finish the second cooking of the week with this recipe. This time with company. Definitely an everyday five.
Today’s Dog Photo Credits to Wifo
Notes: 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.
Let’s talk final temperature. I chose 145. 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.
An easy recipe to adjust to your needs. I just did six chops for company. I cooked three., tented and cooked three more.
If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be 3/4 to 1 inch thick.
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 two tablespoon oil to a large frying pan over medium-high heat. When oil is shimmering hot, add the pork and cover pan with the lid. Cook for about 4 minutes until bottom is nicely brown. Flip, cover pan and cook another 4-5 minute to an internal temperature of 145.
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.
- 2 pork chops bone in
- seasoning salt to taste
- pepper to taste
- 2 tablespoons oil
- 2 cups broth may come from gravy base or bouillon
- 4 tablespoons flour
- If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be 3/4 to 1 inch thick.
- 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 two tablespoon oil to a large frying pan over medium-high heat. When oil is shimmering hot, add the pork and cover pan with the lid. Cook for about 4 minutes until bottom is nicely brown. Flip, cover pan and cook another 4-5 minute to internal temperature of about 145.
- 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.
There's 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.
Nutritional information includes gravy but not potatoes
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 8 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Joan
Yum, much the way my mother cooked them. She always made milk gravy. I will try these soon!
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
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
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
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
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.