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🛒 Ingredients
For the Pork Chops & Potatoes:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 4–5 medium potatoes, peeled and sliced into 1/4-inch rounds
- 1 medium onion, sliced
- 2 tablespoons olive oil or butter
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: pinch of cayenne for heat
For the Gravy:
- 3 tablespoons flour
- 2 cups chicken broth (or beef broth for deeper flavor)
- 1/2 cup heavy cream or whole milk (optional for creamier gravy)
- Salt & pepper, to taste
- Fresh thyme or parsley (for garnish)
👩🍳 Instructions
1. Season and Sear the Pork Chops
Pat the pork chops dry and season both sides with salt, pepper, garlic powder, and paprika.
Heat oil in a large skillet or Dutch oven over medium-high heat. Sear pork chops for about 3–4 minutes per side, until golden brown. Remove and set aside.
2. Cook the Onions
In the same pan, add a bit more oil if needed and sauté sliced onions until soft and golden — about 5 minutes.
3. Make the Gravy
4. Layer the Dish
Nestle the sliced potatoes into the gravy, spreading them out evenly. Place the pork chops on top, along with any juices they released. Spoon some gravy over everything.
5. Simmer or Bake
- Stovetop Method: Cover and simmer on low for 25–30 minutes, or until potatoes are tender and pork is cooked through.
- Oven Method: Preheat oven to 350°F (175°C), cover the dish with foil, and bake for 45–50 minutes until everything is tender.
6. Serve & Devour
Spoon extra gravy over the pork chops and potatoes. Garnish with chopped parsley or thyme. Serve with green beans or a side salad for a complete meal.
💡 Tips & Tricks
- Boneless vs. Bone-In: Bone-in chops tend to be more flavorful and juicy, but boneless work great too.
- Make it Ahead: This dish reheats beautifully — perfect for Sunday meal prep or leftovers.
- Add Veggies: Carrots, mushrooms, or peas can be added for extra heartiness.
- Gravy Shortcut: Use a packet of gravy mix in a pinch — no judgment here!
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