Last updated on October 16, 2019 by Liza Hawkins
These juicy, savory, tender seared pork chops with easy skillet gravy are ready in under fifteen minutes. Be sure to scroll to the bottom to get the recipe card and some of my other favorite recipes made with pork!
Pork chops … the “other white meat,” right?
I love pork chops … they’re often on sale at budget-friendly prices, very versatile flavor-wise, and quick to prepare.
My favorite pork chops cuts have a bone and are close to an inch thick. Generally a bone-in, thicker chop has more fat and they tend to stay juicier than their thinner counterparts.
There’s nothing worse than frying up a couple of super lean chops, only to find that the end result is pork “chips” instead of the pork “chops” you intended them to be.
Meat — especially beef and pork — likes some fat to cook in, and you’ll like meat better cooked with a little fat, too.
Fat = Flavor.
But, if you bought the boneless, extra lean, no fat pork chops, they’ll work with this recipe as well — just be EXTRA careful not to overcook them.
If they’re less than a half-inch thick, you’ll probably want to reduce the cooking time by a minute on each side.
And, if they’re the super thin chops that usually come five or more to a pack in the grocery store, you may only need two minutes per side.
Unless, of course, you’re going for pork chips.
But, trust me, you don’t want pork chips.
You want pork *chops* with skillet gravy.
Listen. A little fat is good when you’re cooking meat, both for keeping things juicy and tender, but also to render in the pan if you want to make a skillet gravy.
And you definitely should make a skillet gravy, particularly in a cast iron skillet, whenever the opportunity arises.
Yum!
Check out some of my other pork recipes:
- Pressure Cooker Ribs
- Seared Turmeric Pork Chops
- Roast Pork Loin
- Easy Slow Cooker Pork BBQ
- Barbecue Pork Meatballs
- Baked BBQ Pork Chops
- Pork Parmesan
Juicy 8-Minute Pork Chops With Easy Skillet Gravy
These juicy, savory, tender seared pork chops are ready in just eight minutes!
Ingredients
- 3 bone-in pork chops, 1/2" to 3/4" thick
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
3-Minute Skillet Gravy
- Pan drippings
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper to taste
Instructions
- Set your pork chops out on the counter for 10-15 minutes to bring them to room temperature.
- Add the olive oil and butter to a large skillet and preheat for a couple minutes on med-high heat. Meanwhile, use a paper towel to pat the pork chops dry, and then use half the salt, pepper and parsley to season the sides facing up.
- When your butter has melted and starts to get foamy, add the pork chops, seasoned side down.
- Sprinkle with the remaining salt, pepper, and herbs on the unseasoned side of the pork chops (now facing up). Let them cook for 4 minutes, then flip and continue cooking for another 4 minutes.
- Remove the chops to a plate to rest for a 5 minutes before serving.
3-Minute Skillet Gravy
- Reduce heat to medium and add the flour to your skillet.
- Whisk the flour into the drippings until it resembles a thick glue consistency. Let it bubble and cook for 1 minute.
- Add the milk all at once slowly and continue whisking until it develops into a smooth and bubbly gravy.
- If you think it needs it, whisk in a little salt and pepper to taste.
Notes
A 1/4 cup of fresh chopped parsley would be a great alternative to dried parsley. Or, use another favorite herb in place of parsley!
Save leftover gravy for the next morning and serve it with warmed open-faced biscuits ... southern style. YUM!
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Wondering if substitute like Almond milk or silk milk would work with this recipe?
You could certainly try! Sometimes differing fat content can affect how a gravy (or similar thickened sauce) comes together — and stays together. I’ve used cashew milk substitutes for things like this before, with pretty good success!