Are you searching for the ultimate one-pan comfort food? A hearty, satisfying, and delicious meal that comes together in about 30 minutes with only one skillet to wash? This incredible, from-scratch Saucy Pork Chop Skillet is that perfect weeknight dinner. Tender, golden-brown pork chops are simmered in a rich, savory, and deeply flavorful homemade pan gravy that is absolutely perfect for spooning over a bed of fluffy rice or creamy mashed potatoes.
This isn’t just another pork chop recipe; it’s your new go-to for a quick, easy, and foolproof family meal. We’ll show you the simple secrets to perfectly juicy, never-dry pork chops and how to build a luscious, savory pan gravy right in the same skillet. This is the kind of satisfying, stick-to-your-ribs meal that makes any day feel cozy and special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Comfort Food
What makes this Saucy Pork Chop recipe so spectacularly delicious is its incredible depth of flavor and its wonderfully simple one-skillet preparation. The dish features tender, boneless pork loin chops, which are quickly pan-seared to a beautiful golden brown. The real magic happens right after, when a rich and savory pan gravy is built in the same pan, capturing all the delicious, caramelized drippings. The pork chops are then returned to the skillet to gently simmer in the sauce, a technique that makes them unbelievably moist and infuses them with flavor. It’s a complete, satisfying, and crowd-pleasing meal that is perfect for a busy night.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Cozy Skillet
This recipe uses a handful of simple, classic pantry staples to create its signature comforting and savory flavor.
- The Pork Chops:
- Boneless Pork Loin Chops: This is a fantastic, lean, and accessible cut that is perfect for a quick weeknight meal. For the best, most tender result, look for chops that are about 3/4-inch thick.
- The Savory Pan Gravy:
- The Flavor Base: The secret to an incredible pan gravy is to build it in the same pan you used to sear the pork. This allows you to scrape up and incorporate all those delicious, caramelized brown bits (the fond), which are pure flavor. Sautéing a yellow onion in the pork drippings creates a wonderfully sweet and aromatic foundation.
- The Liquids: A savory combination of canned diced tomatoes and a rich beef broth forms the flavorful base of our gravy.
- The Flour Slurry: The secret to a perfectly smooth, glossy, and thick gravy with no lumps is a simple flour slurry. We whisk the all-purpose flour into a small amount of cold water before adding it to the simmering gravy, which is a brilliant, foolproof thickening technique.
Step-by-Step to the Perfect Saucy Pork Chops
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Cook the Rice and Sear the Pork Chops
Step 1: First, cook your 3 cups of instant brown rice according to the package directions.
Step 2: While the rice is cooking, prepare your pork. Pat your 6 boneless pork loin chops completely dry with a paper towel.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, golden-brown crust or sear!
Step 3: In a large, 12-inch nonstick skillet, heat the 2 teaspoons of canola oil over medium-high heat.
Step 4: Carefully add the pork chops to the hot skillet. Brown the pork chops on both sides. Remove the seared pork from the pan and set it aside on a plate. Do not wipe out the skillet!
Part 2: Build the Savory Pan Gravy and Simmer
Step 1: Add the 1 sliced small onion to the same skillet with all the delicious pork drippings. Cook and stir until the onion is tender.
Step 2: Stir in the 1 cup of canned diced tomatoes, the 1 cup of reduced-sodium beef broth, the 1 tablespoon of dried parsley flakes, the 1/2 teaspoon of salt, the 1/4 teaspoon of pepper, the 1/8 teaspoon of dried basil, and the 1/8 teaspoon of dried oregano. Bring the mixture to a boil.
Step 3: Return the seared pork chops to the pan, nestling them into the sauce.
Step 4: Reduce the heat, cover the skillet, and let the pork chops simmer for 6 to 8 minutes, or until they are cooked through.
Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop registers 145°F (63°C).
Step 5: Transfer the cooked pork chops to a serving plate and keep them warm.
Part 3: Thicken the Gravy and Finish the Dish
Step 1: In a small bowl, make your flour slurry. Whisk together the 2 tablespoons of all-purpose flour and the 1/2 cup of cold water until it is completely smooth.
Step 2: Stir the flour slurry into the sauce in the skillet.
Step 3: Bring the sauce back to a boil, stirring constantly. Let it cook and stir for about 2 minutes, until the gravy has thickened beautifully.
To serve, spoon the rich, savory gravy over the top of your warm pork chops. Serve immediately with the prepared rice.
Easy One-Pan Saucy Pork Chops
A quick and easy one-skillet meal featuring saucy, boneless pork chops served with instant brown rice. The pork chops are first browned in a large nonstick skillet and then set aside. A savory pan sauce is then created in the same skillet by sautéing onions with diced tomatoes, beef broth, and dried herbs. The pork is returned to the pan to simmer until cooked through. The sauce is finished by thickening it with a simple flour and water slurry.
Ingredients
- 3 cups uncooked instant brown rice
- 2 teaspoons canola oil
- 6 boneless pork loin chops (6 ounces each)
- 1 small onion, sliced
- 1 cup canned diced tomatoes
- 1 cup reduced-sodium beef broth
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1/2 cup water
Instructions
- Cook the instant brown rice according to the package directions.
- While the rice cooks, heat the canola oil in a large nonstick skillet over medium-high heat. Brown the pork chops on both sides. Remove the pork from the pan and set aside.
- Add the sliced onion to the drippings in the skillet. Cook and stir until the onion is tender.
- Stir in the diced tomatoes, beef broth, parsley, salt, pepper, basil, and oregano. Bring the mixture to a boil.
- Return the pork chops to the pan. Reduce the heat, cover, and let it simmer for 6-8 minutes, or until a meat thermometer inserted into the pork reads 145°F.
- Remove the pork to a serving plate and keep it warm.
- In a small bowl, mix the flour and 1/2 cup of water until smooth to create a slurry. Stir the slurry into the sauce in the skillet.
- Bring the sauce to a boil, stirring constantly. Cook and stir for 2 minutes, until it has thickened.
- Spoon the sauce over the pork chops and serve with the cooked rice.
Notes
- This is a quick weeknight meal, using shortcuts like instant brown rice and canned tomatoes.
- Building the pan sauce in the same skillet used to sear the pork is a key technique that incorporates all the flavorful browned bits (fond).
- Using a meat thermometer is the most reliable way to ensure the pork is cooked to a juicy and safe temperature without being overcooked.
What to Serve With Your Saucy Pork Chops
This beautiful skillet dinner is a fantastic, hearty meal. To round it out, here are a few simple and classic pairings:
- Creamy Mashed Potatoes: The absolute perfect partner for this dish, ideal for sopping up every last drop of that incredible gravy.
- Buttered Egg Noodles: Another fantastic, classic choice that is perfect with the rich, savory gravy.
- A Simple Green Vegetable: To balance the richness of the meal, a side of simple, steamed green beans, sweet peas, or roasted broccoli is the perfect, fresh counterpoint.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by chopping your onion up to a day in advance.
- Storage: Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 4 days.
For more recipe follow my pinterest account
Creative Recipe Variations
- Add Some Earthy Mushrooms: For a classic “Pork Chops with Mushroom Gravy,” you can sauté about 8 ounces of sliced cremini mushrooms along with the onion until they are golden brown.
- Add a Splash of Wine: For an even richer and more complex gravy, you can deglaze the pan with about 1/4 cup of a dry white wine (like a Pinot Grigio) or a dry sherry after you have cooked your onion. Let the wine cook down for a minute before you add the broth.
- Make it a Creamy Gravy: For a more decadent, luscious gravy, you can stir in about 1/4 to 1/2 cup of heavy cream or a large dollop of sour cream at the very end, after you have turned off the heat.
Enjoy The Ultimate One-Pan Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These Saucy Pork Chops are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for busy weeknights.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, pork chop?
There are two main secrets! First, be sure to start with a thick-cut pork chop (at least 3/4- to 1-inch thick if possible). Thinner pork chops are much more likely to overcook. Second, and most importantly, be very careful not to overcook them. The best way to check for doneness is with an instant-read thermometer. Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C).
Q2: What is a “flour slurry,” and how does it work to thicken a gravy?
A flour slurry is a simple mixture of flour and a cold liquid (in this case, water). It is a brilliant, foolproof way to thicken a sauce or a gravy without any lumps. If you were to add dry flour directly to the hot, simmering gravy, it would immediately clump up. By dissolving the flour in a cold liquid first, you are ensuring that it will disperse evenly and smoothly into your gravy.
Q3: Can I make this dish ahead of time?
This dish comes together so quickly that it is at its absolute best when it is made fresh. However, you can chop your onion and prep
Q4: Can I use bone-in pork chops for this recipe?
Of course! A thick-cut, bone-in pork chop would be fantastic in this recipe and will be even juicier. You will just need to increase the simmering time by a few minutes on each side to ensure that the meat is cooked all the way through to the bone.
Q5: Can I use fresh herbs instead of dried?
Yes! The general rule of thumb is to use about three times the amount of fresh herbs as you would dried. For this recipe, you would want to use about 1 tablespoon each of fresh, chopped parsley, basil, and oregano.