The ultimate stress-free midweek comfort food: juicy pork chops smothered in rich gravy, served over creamy mash. Ready in under 30 minutes with pantry staples!
You know those nights when you feel like eating something warm and comforting, but you don’t feel like spending an hour in the kitchen? Pork Chops with Homemade Gravy is one of my go-to dinners for exactly those times. I use boneless pork chops (steaks) because they’re usually a little cheaper and quicker to cook, but if you’ve got bone-in even better, as they’re juicier and add loads of flavour to the gravy.
Speaking of the gravy – let me tell you, it tastes fancy, but it’s made with the most everyday ingredients. A splash of Worcestershire sauce, beef stock and a dash of dark soy come together with just a little butter and flour to make something rich, savoury and luxurious. It clings to the pork, soaks into mashed potatoes (the ultimate side for this dish), and turns a basic dinner into something that feels a bit special.
This is the kind of meal I’ll throw on the meal plan when I know the week’s going to be a bit hectic but I still want that sit-down, hearty dinner moment. No fussy ingredients, no long cook times – just simple comfort food done right.
Can I use bone-in pork chops instead of boneless?
Yes – in fact, bone-in chops are even more delicious! They’re juicier and add extra depth to the gravy while cooking. However, they do take longer to cook, so allow an extra 2–3 minutes’ searing time to make sure they’re cooked through (all the details are explained in the recipe).
What cut of pork works best here?
Boneless pork loin chops (steaks) are perfect – they cook quickly and are easy to portion. You could also use pork scotch fillet (rib chops/pork butt) if that’s what you have. Boneless, skinless chicken breast works too, but I have a Chicken with Homemade Gravy recipe dedicated to that.
My gravy is too thick/thin – how do I fix it?
If it’s too thick, just splash in a little extra beef stock or water until it loosens. Too thin? Let it simmer uncovered for a couple of minutes to reduce and thicken up. It should coat the back of a spoon when it’s ready.
What can I serve with it (besides mash)?
Mashed potatoes are the classic partner, but soft polenta, rice or crusty bread all work well too. Add some steamed green beans, peas or broccoli on the side to help soak up the delicious sauce.
Hot tips for cooking Pork Chops with Homemade Gravy
Don’t skip the bicarbonate of soda (baking soda) in the marinade – It may seem like a strange addition, but this little touch makes all the difference. It makes the pork more forgiving to cook as well as deliciously tender.
Sear with confidence – Let the pork chops sit undisturbed in the pan for 2–3 minutes before flipping – this helps build a golden crust and keeps them juicy.
Don’t skip the flour dusting – It helps create a light crust for the gravy to cling to, keeps the pork juicy and protected while cooking and also thickens the pan juices.
Use a wide pan – You want room to sear the pork in a single layer. Crowding = steaming = sadness/rubbery pork.
Add the soy sauce and Worcestershire – This gives the gravy a richer flavour and a beautiful glossy finish without tasting overly salty.
If you enjoyed Pork Chops with Homemade Gravy, I think you’ll love:
Chicken with Homemade Gravy
One-pan Pesto Chicken Pasta
Chicken Schnitzel with Creamy Mushroom Sauce
Golden Crumbed Pork Cutlets
Slow-cooker Massaman Beef Curry
Crispy Potato Topped Beef “Pie”
Pork Chops with Homemade Gravy
Pork Chops with Homemade Gravy is your midweek comfort dinner with maximum payoff. Juicy pork chops coated in a smoky marinade and smothered in a quick, rich gravy that tastes like it’s been cooking all day. Perfect with mash and greens and ready in under 30 minutes using pantry staples you already have.
- Total Time: 30 minutes
- Yield: 4 serves 1x
Ingredients
PORK
- 800 g–1 kg (1 lb 12 oz–2 lb 3 oz) boneless pork loin chops (steaks) (6–8 small chops, roughly 1.5 cm/1/2 inch in thickness), see note 1 for more information and substitutes
- ¼ cup (60 ml) olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp sweet paprika
- 1 tsp brown sugar
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp sea salt flakes
- ¼ cup (35 g) plain (all-purpose) flour, for dusting
- 2 tbsp olive oil, for cooking
GRAVY
- 2 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 2 cups (500 ml) low-sodium beef stock (note 2)
- 1 tsp Worcestershire sauce
- ½ tsp dark soy sauce
- 4 thyme sprigs, leaves picked, plus extra to garnish (optional) (can be substituted with 1 tsp dried thyme)
- Sea salt flakes, to taste
- Cracked black pepper, to taste, plus extra to finish if desired
TO SERVE
- Mashed potatoes
- Steamed greens
Instructions
- Marinate the pork – In a large mixing bowl, combine the olive oil, garlic, paprika, brown sugar, bicarbonate of soda and salt. Add the pork chops and toss to coat evenly. Cover and set aside to marinate for 10 minutes at room temperature (or up to 24 hours in the fridge).
- Dust the pork – Just before cooking, lightly coat each pork chop in flour, shaking off any excess. This helps form a light crust and thickens the pan juices slightly.
- Cook the pork – Heat 2 tablespoons of olive oil in a large heavy-based frying pan over medium heat. Cook the pork in batches for 2–3 minutes per side or until golden. Set aside on a plate – the pork will continue to cook later in the gravy.
- Make the gravy – Reduce the heat to medium–low. In the same pan, melt the butter, scraping up any golden bits from the bottom of the pan. Add the flour and cook, stirring, for 1–2 minutes until foamy and lightly golden.
- Add the liquids – Gradually whisk in the beef stock, Worcestershire sauce and dark soy sauce until smooth. Stir in the thyme leaves, if using, bring to a simmer and cook for 2–3 minutes to thicken.
- Return pork to the pan – Return the pork and any juices that have pooled on the plate into the pan, spoon some gravy over the top, cover and cook for 4–5 minutes. Shuffle the pork occasionally to stop it sticking to the base of the pan.
- Season and serve – Taste and season the gravy with salt and pepper to taste (it may not need any salt). Serve with mashed potatoes, steamed greens and extra thyme or pepper, if using.
Notes
Note 1 – Cooking times for different pork cuts:
Boneless pork loin chops (steaks) – Aim for 1.5 cm (1/2 inch) in thickness. Thicker chops 2 cm (3/4 inch) or more: simmer longer for a total of 6–8 minutes in step 6. Thinner chops 1 cm (1/2 inch) or less: sear quickly for 1–2 minutes per side or until just cooked through in step 3 and skip the gravy simmer in step 6.
Bone-in pork loin chops (cutlets) – Even better for deeper flavour. Increase the sear time in step 3 to 4–5 minutes per side.
Pork scotch fillet (rib chops/pork butt) – as for bone-in pork loin chops.
Boneless, skinless chicken breast – See my dedicated Chicken with Homemade Gravy recipe.
Note 2 – Beef stock is best as it produces a deep, rich colour. If you don’t have low-sodium beef stock, use 1 cup (250 ml) of regular beef stock and 1 cup (250 ml) of water, otherwise the sauce will be too salty. Chicken stock can also be used, but it will result in a much paler gravy.
Make ahead
Marinate the pork – You can marinate the pork up to 24 hours in advance and keep it in an airtight container in the fridge, or freeze it in the marinade for up to 2 months. Thaw overnight in the fridge before cooking.
Leftovers
Fridge – Store the pork and gravy together in an airtight container in the fridge for up to 3 days. The gravy will help keep the pork juicy.
Freezer – Both the cooked pork and gravy freeze well. Cool completely, transfer to freezer-safe containers or reusable bags and freeze for up to 2 months. For best results, thaw completely overnight prior to reheating.
To reheat – Gently reheat on the stovetop with a splash of water to loosen the sauce, or in the microwave in short bursts.
- Prep Time: 10 minutes (plus optional marinating time)
- Cook Time: 20 minutes
- Category: Pork
- Method: Stovetop
- Cuisine: Modern Australian / Comfort Food (optional – include only if you tag by cuisine)
