These juicy pan-seared and roasted pork chops with a flavourful onion gravy are simple and turn out perfect each time. Serve with a side of salad, potatoes or rice for a complete lunch or dinner!
These simple pork chops with a delicious thick onion gravy are first seared in a skillet and then roasted in the oven until perfectly juicy and tender. Served with a side of salad, rice, roast potatoes or fries, this dish makes a rich lunch or dinner in less than an hour! This is one of my husband's favourite dinners and the first one of his own recipes that I'm posting here *happy dance* (he was eagerly waiting for this post in fact), which is great because most of my recipes do not contain beef or pork as the main ingredient.
Ingredients for Pan-Seared and Roasted Pork Chops with Gravy
For these delicious Pan-Seared and Roasted Pork Chops with gravy, you will need the following ingredients:
- Pork Chops
- Chicken Stock
- Vegetable Stock
- Black Pepper
- All-purpose Flour
- Fresh Cream
- Garlic Powder
- Dried Chilli Flakes
- Vegetable Oil
How to Make Pan-Seared and Roasted Pork Chops with Gravy
These Pan-Seared and Roasted Pork Chops with Gravy may look complicated but they actually aren't.
You will start by mixing the flour, garlic powder and dried chilli in a bowl, then dip the pork chops into this mixture and make sure they are evenly coated on both sides. The pork chops are then seasoned with freshly ground black pepper and seared for about 2-3 minutes on each side in a large skillet with vegetable oil on medium-high heat. A nice golden brown crust will form. Remove the pork chops from the skillet and place in an oven-proof glass casserole.
Using the same skillet with meat juices, add chicken and vegetable stock, and simmer on medium heat. Add your fresh cream, stir to combine and remove from heat. Pour this mixture onto the pork chops in the casserole. Top with chopped onion and bake for around 20 minutes in a pre-heated oven at 200°C (400F), or until the pork is tender and has reached an internal temperature of approximately 63°C (145F). I highly suggest using an oven-safe probe thermometer to confirm this.
Once ready, serve with salad, rice, or your favourite potatoes for a complete meal!
If you've tried these Pan-Seared and Roasted Pork Chops, let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow me on Pinterest, and Instagram to stay updated with any new recipes! Check out my Crispy Baked Sweet Potato Fries and Herb and Parmesan Roast Potatoes recipes which go perfectly with this dish!
Pan-Seared and Roasted Pork Chops
- 4 thick-cut pork chops
- 2 medium sized onions chopped
- 1 cup low-salt chicken stock 250 mL
- 1 cup low-salt vegetable stock 250 mL
- ½ cup fresh cream 125 mL
- 1 ½ tbsp. garlic powder
- 1 cup all purpose flour 120g
- ¼ tsp. dried chilli
- ½ cup vegetable oil 125 mL
- black pepper freshly ground, to taste
- Preheat the oven to 200°C (400F)
- Heat a large skillet with ½ cup vegetable oil (ensure bottom of skillet is covered in oil) on medium-high heat.
- Place flour, garlic powder, and dried chilli in a bowl and stir to combine.
- Dip pork chops into flour mixture, making sure to coat both sides well and shake to remove excess flour.
- Sprinkle pork chops generously with freshly ground black pepper, place in the hot skillet and sear for about 2-3 minutes on each side until nicely golden brown. Remove pork chops from skillet but do not throw away juices. Place pork-chops in an oven-proof glass casserole.
- Using the same skillet with meat juices, add chicken and vegetable stock, reduce to medium heat and bring to a simmer.
- Add fresh cream and stir to combine. Remove from heat and add to casserole with pork chops.
- Place chopped onion on pork chops and bake for 20 minutes or until pork is reaches an internal temperature of 63°C (145F).
- Serve with salad, rice, potatoes, or any side dish of your choice.