Braised Pork Chops with Creamy Herb Gravy
Tender pork loin chops braised in aromatic herbs and finished with a rich, creamy gravy made from the pan drippings. The chops are first browned to develop flavor, then simmered with parsley, thyme, and Worcestershire sauce until fork-tender. The cooking liquid transforms into a smooth, savory gravy that perfectly complements the succulent meat. This comforting dish is ideal for weeknight dinners when you want something hearty and satisfying without complicated techniques.
Ingredients
- 4 pork loin chops, 1/2 inch thickpork shoulder chops1:1budget
slightly longer cooking time
- ½ cup water
- 2 teaspoons dried parsley flakes
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon Worcestershire sauce
- ⅓ cup milk
- 2 tablespoons all-purpose flourcornstarch1:2gluten-freegluten-free
mix with cold liquid first
Instructions
- 1
Brown pork chops on both sides in large skillet over medium-high heat
- 2
Add water, parsley flakes, salt, onion powder, thyme and Worcestershire sauce
- 3
Cover and simmer until pork chops are tender
- 4
Remove pork chops from skillet and keep warm
- 5
Combine milk and flour in small bowl and blend until smooth
- 6
Gradually stir milk mixture into hot skillet mixture
- 7
Cook until mixture boils and thickens, stirring constantly
- 8
Serve gravy with pork chops
Tips
Don't skip browning the chops - this creates fond that adds depth to the gravy.
Whisk the milk and flour mixture thoroughly to prevent lumps in the gravy.
Keep pork chops covered while making gravy to retain heat and moisture.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently to prevent gravy separation.
Can brown chops and make seasoning mix day ahead. Assemble and cook when ready to serve.
Serve immediately with mashed potatoes, rice, or egg noodles to soak up the gravy.
Common Mistakes
Don't overcook pork chops or they'll become tough and dry.
Add milk mixture slowly to prevent gravy from curdling.
Substitutions
Gluten-Free Swaps
General Alternatives
slightly longer cooking time
FAQ
Can I use bone-in pork chops instead?
Yes, bone-in chops work well but may need 5-10 minutes longer cooking time to become tender.
What if my gravy is too thick?
Thin with additional milk or broth, adding gradually while stirring until desired consistency is reached.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The gravy may thicken when cold but will loosen when reheated.