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Skillet Pork Chops with Pan Gravy

Source of Recipe

From "Deep South Dish: Homestyle Southern Recipes" by Mary Foreman


Recipe Introduction

"My husband loves pork chops any way that I fix them, and this is a simple skillet recipe that he loves. They're fast and tasty."

List of Ingredients

â—¦ 1 to 2 tablespoons cooking oil, divided
â—¦ Four to six ¾-inch bone-in, rib pork chops
â—¦ Salt, pepper, garlic powder, and Cajun seasoning to taste
â—¦ 1 cup chicken or beef broth
â—¦ ½ teaspoon dried rubbed sage
â—¦ ¼ teaspoon dried thyme
â—¦ ¼ teaspoon dried rosemary
â—¦ Couple dashes of Worcestershire
â—¦ 1 tablespoon butter
â—¦ 1 tablespoon cornstarch
â—¦ Splash of water


Recipe

Heat ½ tablespoon oil in large skillet over medium-high. Season chops on both sides with salt, pepper, garlic powder, and Cajun seasoning. Brown in batches, searing both sides, and adding oil as needed. Transfer chops to plate as they are browned.

Whisk together broth, sage, thyme, rosemary, and Worcestershire; add to skillet drippings, and bring to a boil; add butter.

Reduce heat to low, and return chops to skillet, turning to coat. Cover tightly, and simmer 25 to 30 minutes, or until chops are very tender, turning a few times. Remove chops, and cover loosely to keep warm; set aside.

Make a slurry of cornstarch and water, and slowly stir into pan drippings, bringing mixture up to a boil. Cook, stirring often, until mixture thickens. Season with additional salt and pepper, if desired.

Return pork chops to skillet, turn to coat, and warm through.
Serve.

Makes 4 to 6 servings