These pork chops are perfect served over mashed potatoes, rice, or even buttery noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of broth to keep them moist.
Variations:
Add Mushrooms: For extra depth, sauté mushrooms with the onions before adding the gravy.
Creamy Twist: Stir in a splash of heavy cream for a richer, smoother gravy.
Bone-Out Option: Boneless pork chops work too—just reduce the cook time slightly.
Low-Spice Version: Omit the cayenne if you prefer a milder flavor.
FAQ:
Can I bake these instead of pan-frying?
Yes! After browning, transfer the pork chops and gravy to a baking dish, cover, and bake at 350°F (175°C) for 25–30 minutes.
Do I have to use bone-in pork chops?
Not at all! Boneless works great too, but bone-in tends to stay juicier and adds flavor to the gravy.
What’s the best way to thicken the gravy?
Use a slurry of cornstarch and water (1 tsp cornstarch to 2 tsp water), or simmer longer until the gravy naturally reduces.
Want me to expand this with full gravy instructions or turn it into a printable recipe card? Just say the word!
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