Uncooked pork chops seems like such an odd thing to have leftover, but a few weeks ago we found ourselves with a few chops in the refrigerator. When my mom was in town, we made Ranch Pork and Potatoes for her. The pork chops were on sale in a larger quantity than we needed, but we couldn’t pass up the deal.
After taking my mom back to the airport, Justin and I were trying to decide what to make for dinner, and how we could use the extra pork chops. The boys were staying the night at his parent’s house, so we needed something for just the two of us.
Since we had a kid-free night, we also wanted something quick and easy. Justin was the one who decided that pan-frying the pork chops sounded like a good, easy meal for the evening. I said we needed something more than just pan-fried pork because that would be too boring.
Mashed potatoes are one of my favorite foods. I prefer to make them homemade, but also keep some instant in the pantry for times like this. So we knew we were having pork and mashed potatoes. But, we were still missing something. Gravy, we needed gravy for it all.
Justin found this recipe for a homemade brown gravy using all ingredients that we had on hand. I was a bit skeptical of the gravy, but it turned out delicious! Next time we want to try it with vegetable broth instead of beef broth and no Worcestershire sauce to make a vegan version. But for now, we know the beef gravy is good how it is, so that’s the recipe I’ll give you all.
Step by Step
In a small mixing bowl, whisk together the flour, 1 tsp garlic powder, paprika, salt, and pepper.
Dredge each pork chop in the flour mixture until they are completely covered. Place the pork chops in the melted butter.
Fry for about 5 minutes on each side, until they are golden brown and cooked through.
Meanwhile, once the beef broth has come to a boil, whisk in 1 tsp garlic powder, onion powder, and Worcestershire sauce.
In a small bowl, mix the cornstarch into the water, then add that to the gravy. Stir until it’s completely combined. Reduce the heat to medium-low and stir occasionally until it’s thickened. Stir in the salt and pepper, adding more if needed, depending on your tastes.
Serve the warm gravy over the pork chops. If you are making a side, such as mashed potatoes, you may want to double the gravy recipe to have enough for everything. The recipe, as written, will make about one cup of gravy.
Shop This Post
Pan Fried Pork with Brown Gravy
- 2 tbsp butter
- 1/2 cup flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 tsp pepper
- 1 cups beef broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tbsp Worcestershire sauce
- 1/8 cup water
- 1 1/2 tbsp cornstarch
- salt and pepper
- In a large skillet, melt the butter over medium heat
- In a large saucepan, bring the broth to a boil over medium-high heat
- Make the pork coating by whisking together the flour, garlic powder, paprika, salt, and pepper
- Dredge each pork chop in the flour mixture, then place in the pan with melted butter
- Fry each pork chop for at least 5 minutes on each side, until they are golden brown and cooked through
- Meanwhile, once the beef broth has come to a boil, stir in the garlic powder, onion powder, and Worcestershire sauce
- In a small bowl, combine the water and cornstarch, then pour that into the gravy and stir until dissolved
- Lower the gravy heat to medium-low and stir occasionally, until thickened
- Season the gravy with salt and pepper to desired taste
- Serve the warm gravy over the pork chops