Skillet Pork Chops with Pan Gravy

By RoketJSquerl

Skillet seared pork chops finished in a pan gravy.

Ingredients

• 1 to 2 tablespoons of cooking oil, divided
• 4 to 6 (3/4 inch) bone-in, rib pork chops
• Salt, pepper, garlic powder and Cajun seasoning, to taste
• 1 cup chicken or beef broth
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Couple splashes of Worcestershire sauce
• 1 tablespoon butter
• 1 tablespoon of cornstarch
• Splash of water
• Salt and pepper, to taste

Preparation

Step 1

Heat oil in a large skillet over medium high. Season chops on both sides with salt, pepper, garlic powder and Cajun seasoning to taste and brown both sides in hot oil.

Transfer to a plate, browning the remaining pork chops in batches to avoid overcrowding the skillet, adding oil as needed. Whisk together the broth, seasonings and worcestershire and add to the skillet drippings, bringing mixture to a boil; add the butter. Reduce to a very low simmer and return chops to skillet, turning to coat. Cover tightly and simmer on low for about 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 1 tablespoon of cornstarch with a splash of water to loosen and slowly stir into the pan drippings, bringing mixture up to a boil. Cook, stirring often, until mixture thickens; taste and adjust seasonings, adding salt and pepper if needed. Return pork chops to skillet, turn to coat and warm through. Serve.