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.
This is what “I don’t know what to cook” turns into – with one pan, pantry staples and 30 minutes. Wholesome, fuss-free and hits the spot every time.
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.
What takes this from basic to “can we have this again?” Butter, flour, stock – plus two secret pantry staples (soy sauce and Worcestershire) that dial up the flavour without any extra effort.
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 (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.
No fuss, no oven and everything happens in one pan – including that rich, glossy gravy. Dinner sorted.
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.
The secret ingredient? It’s bicarbonate of soda (baking soda) – just a tiny bit in the marinade makes these pork chops unbelievably tender and forgiving to cook. Golden crust, juicy centre, so much flavour.
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.
Watch how to make Pork Chops with Homemade Gravy
If you enjoyed Pork Chops with Homemade Gravy, I think you’ll love:
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.
Prep 10 minutesmins
Cook 20 minutesmins
Total 30 minutesmins
Servings: 4
Ingredients
PORK
800g(1¾lb)boneless pork loin chops (steaks), or up to 1 kg (2 lb), roughly 1.5 cm (½ inch) in thickness – see note 1 for more information and substitutes
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.
Nutrition information
Nutrition Facts
Pork Chops with Homemade Gravy
Amount per Serving
Calories
676
% Daily Value*
Fat
45
g
69
%
Saturated Fat
13
g
81
%
Trans Fat
0.4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
25
g
Cholesterol
154
mg
51
%
Sodium
1152
mg
50
%
Potassium
1087
mg
31
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
48
g
96
%
Vitamin A
1459
IU
29
%
Vitamin C
3
mg
4
%
Calcium
46
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Note 1 – Cooking times for different pork cuts: Boneless pork loin chops (steaks) – Aim for 1.5 cm (½ inch) in thickness. Thicker chops 2 cm (¾ inch) or more: simmer longer for a total of 6–8 minutes in step 6. Thinner chops 1 cm (½ 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 250 ml (1 cup) of regular beef stock and 250 ml (1 cup) 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.
The pork was nice and tender cooked this way. Lovely gravy similar to our family favorite from Simple home edit – roast chicken. The tablespoon of paprika made the marinade more like a paste though? And subsequently the flour dusting really stuck to the chops and made the coating gluggy. Is that the correct measurement?
Hi Georgia! I’m so glad you enjoyed the chops – and yes, that tablespoon of paprika is correct. The marinade is meant to form a thick paste because the olive oil + paprika + garlic create the base of the crust. When you press the chops into the flour afterwards, the flour will stick straight away – that’s exactly what we want so it crisps up in the pan. The coating shouldn’t feel gluggy once cooked, though. If the pan is hot enough and the chops are cooked in that extra drizzle of oil, the flour transforms into a golden crust rather than a paste. A light, even dusting works best. I normally press the chops into the flour (you will have some leftover flour). I hope that helps! Nic x
This was so delicious it has now become a staple in our household! I’ve made this multiple times now and every time the pork is so tender. It’s a quick and easy dinner to make for busy nights.
This is so wonderful to hear, Charlie! I’m really glad the recipe works well for you and that you find it quick and easy! Thanks so much for the rating too. Nic x
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
Michelle says:
Love this recipe. This is on rotation. Thank you!
Nicole says:
Fantastic to hear, Michelle. Thanks also for the rating. 🧡 Nic x
Georgia says:
The pork was nice and tender cooked this way. Lovely gravy similar to our family favorite from Simple home edit – roast chicken. The tablespoon of paprika made the marinade more like a paste though? And subsequently the flour dusting really stuck to the chops and made the coating gluggy. Is that the correct measurement?
Nicole says:
Hi Georgia! I’m so glad you enjoyed the chops – and yes, that tablespoon of paprika is correct. The marinade is meant to form a thick paste because the olive oil + paprika + garlic create the base of the crust. When you press the chops into the flour afterwards, the flour will stick straight away – that’s exactly what we want so it crisps up in the pan. The coating shouldn’t feel gluggy once cooked, though. If the pan is hot enough and the chops are cooked in that extra drizzle of oil, the flour transforms into a golden crust rather than a paste. A light, even dusting works best. I normally press the chops into the flour (you will have some leftover flour). I hope that helps! Nic x
Charlie says:
This was so delicious it has now become a staple in our household! I’ve made this multiple times now and every time the pork is so tender. It’s a quick and easy dinner to make for busy nights.
Nicole says:
This is so wonderful to hear, Charlie! I’m really glad the recipe works well for you and that you find it quick and easy! Thanks so much for the rating too. Nic x