Ingredients:
6 pork chops (bone-in or boneless, about 1-inch thick)
4 medium potatoes, peeled and cut into chunks
1 green bell pepper, diced (optional)
1 small onion, chopped
3 tablespoons olive oil or butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt & pepper, to taste
2 tablespoons all-purpose flour (for thickening the gravy)
2 cups chicken broth or water
Optional: ½ cup milk or cream for a richer gravy
Instructions:
1. Season the Pork Chops:
In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper.
Rub seasoning mix on both sides of each pork chop.
2. Sear the Pork Chops:
Heat olive oil or butter in a large skillet or deep pan over medium-high heat.
Sear pork chops for 3–4 minutes per side until browned. Remove and set aside.
3. Sauté the Veggies:
In the same pan, add onion and bell pepper. Cook for 2–3 minutes until softened.
Add potatoes and cook for another 4–5 minutes, stirring occasionally.
4. Make the Gravy:
Sprinkle in the flour and stir for 1 minute to cook off the raw taste.
Slowly pour in the chicken broth (and milk/cream if using), whisking to combine. Bring to a light simmer.
5. Smother and Simmer:
Nestle the pork chops back into the pan.
Cover and reduce heat to medium-low.
Simmer for 30–35 minutes, or until pork chops are tender and potatoes are fully cooked. Stir occasionally and add more broth if needed.
6. Serve Warm:
Spoon the gravy over everything and serve hot with fresh parsley or a slice of cornbread on the side.
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