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Overhead shot of pork chop with homemade gravy, mashed potatoes, and green beans – comforting final plated dish

Pork Chops with Homemade Gravy

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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

Scale

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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Equipment

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.

  • Author: Nicole
  • 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)

Find it online: https://simplehomeedit.com/recipe/pork-chops-with-homemade-gravy/