Savory Pork Chops in Rich Gravy

“Savory Pork Chops in Rich Gravy” is a classic, hearty dish that combines the rich flavors of seasoned pork chops with a luxuriously thick and savory gravy. This dish starts with selecting high-quality pork chops, preferably thick-cut to ensure juiciness and flavor. Each chop is seasoned generously with a blend of spices – typically including salt, black pepper, and a hint of herbs like thyme or rosemary – to enhance the natural flavors of the pork.

Before cooking the pork chops, they are usually dredged in a light coating of flour, which not only adds a subtle crunch to the exterior but also plays a crucial role in thickening the gravy later on. The pork chops are then seared in a hot skillet with a bit of oil or butter. The goal here is to develop a rich, golden-brown crust on each side, which not only adds texture but also deepens the flavors through caramelization.

Once the pork chops are beautifully browned, they are removed from the skillet, and the foundation of the gravy begins. In the same skillet, a mixture of finely chopped onions and perhaps garlic is sautéed until tender and fragrant. This not only utilizes the fond – the browned bits left in the pan from cooking the pork chops – but also layers additional savory notes into the dish.

Flour is then sprinkled over the cooked onions and garlic, forming a roux. The flour-onion mixture is cooked for a minute or two to eliminate any raw flour taste. Then, gradually, liquid is added. This liquid is typically a combination of chicken or vegetable broth and milk or cream, added slowly while continuously stirring to ensure a smooth, lump-free gravy. As the gravy simmers, it thickens into a rich, velvety sauce. Seasonings like Worcestershire sauce, a dash of paprika, or a sprinkle of mustard powder might be added for complexity.

The pork chops are then returned to the skillet, nestling into the thick gravy. The dish is simmered gently to ensure the pork chops are cooked through and tender, and the flavors meld beautifully. The gravy, infused with the juices and seasonings from the pork chops, becomes a luscious coating that complements the meat perfectly.

To serve, the pork chops are plated, often accompanied by a generous spoonful of the rich gravy. The dish pairs wonderfully with a variety of sides – creamy mashed potatoes, buttered egg noodles, or even a simple green salad to cut through the richness. The final result is a comforting, flavorful meal that’s both satisfying and reminiscent of home-cooked, traditional cooking.

Ingredients

6 boneless pork chops (bone-in chops can also be used with adjusted cook time)

4 peeled, sliced potatoes

1/4 cup milk

1 packet French onion soup mix

1 can cream of onion soup

2 tablespoons olive oil

Salt and black pepper, to taste

Preparation

Preheat your oven to 350°F and grease a 9×13 baking dish.

Season the pork chops with salt and pepper. In olive oil, sear each side until browned, then remove.

Combine cream of onion soup, French onion soup mix, and milk.

Place potato slices at the bottom of the dish, topped with the chops.

Pour the soup mixture over the chops.

Bake for 60 minutes (longer if using bone-in chops). The pork is done when it reaches an internal temperature of 145°F (63°C).

Let the dish rest for a few minutes, garnish with parsley if desired, and serve.

Savor this mouthwatering Pork Chop Supreme, perfectly complemented by mashed or scalloped potatoes, vibrant vegetables, or a refreshing salad. This recipe promises to impress with its rich flavors and homey appeal, making it a sure hit for any gathering or family dinner.”