Smothered pork chops with gravy on a plate with mashed potatoes.

Why you’ll love these pork chops with gravy

  • I love a good pork chop. We spent so much time as kids eating sad and overcooked pork, but when they’re cooked well, a pork chop can be so satisfying. Try getting an extra thick pork chop from your butcher to make sure you get a nice, juicy cook on them.
  • They’re so easy to make. The easy brown gravy for these pork chops is super simple, and made with a splash of apple cider for added sweetness.
  • Comforting and hearty. Serve these pork chops with some dairy free mashed potatoes for the ultimate in comfort. The gravy is delicious on both the chops and the potatoes.
Close up of a pork chop sliced on a plate, covered in gravy.

Here’s what you’ll need to make it

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Ingredients & substitutions

  • Bone-in pork chops – Get the thickest cut pork chops you can find. I like to get at least 1 inch thick, but if you can get thicker, that’s even better. It gives your chops times to brown before you have to remove them from the heat.
  • Beef broth – I like to use beef broth for my gravy. It’s a little bit heavier than chicken stock, but I think it makes a beautiful gravy especially when it’s enhanced with a little bit of apple cider.
  • Apple cider – If you can’t get apple cider, 100% apple juice will work. You can also use a dry white wine instead.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Pork chops, gravy and mashed potatoes on a plate with fresh thyme for garnish.

How to make smothered pork chops and gravy

Season the chops. Pat the pork chops dry with a paper towel. Then, liberally season them with salt, pepper, garlic and onion powder.

Brown the pork. Heat a large skillet – I like to use my 12-inch cast iron skillet – to medium-high heat. Add a drizzle of olive oil and allow it to get hot. Then, add the pork chops. Let them sear on each side for about 3 minutes. Then transfer them to a plate to rest.

Make the gravy. Add dairy free butter to the pan and let it melt and make a roux with 2 tablespoons of flour. Then, slowly whisk in the apple cider and beef broth.

Let the gravy simmer and thicken for about 5 minutes, stirring as needed.

Smother and serve. Return the pork chops to the pan and turn to coat them in gravy. Allow the chops to warm back up in the gravy.

Check to make sure the internal temperature is 145˚F. Serve each chop with extra gravy and garnish with fresh thyme leaves.

Close up of a pork chop smothered in gravy.

Everything you need to know about pork chops and gravy

What is the secret to tender pork chops?

The biggest secret to tender pork chops is: not over-cooking them. Pork only needs to cook to an internal temperature of 145˚F, and it doesn’t take long for pork chops to reach this temperature on the stove. Always use a meat thermometer to monitor the internal temperature before serving.

How long should you cook pork chops?

It really depends on the thickness of the pork chops, but for a 1-inch thick chop, I recommend no more than 3 – 4 minutes per side.

Overhead photo of a sliced up pork chop on top of mashed potatoes.

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A pork chop with gravy served on a bed of mashed potatoes.
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Smothered Pork Chops with Gravy

By: Melissa Belanger
These smothered pork chops with gravy are incredibly simple to make and so satisfying. They’re seasoned to perfection and topped with a smooth, brown gravy with just a hint of apple cider. Serve them with fluffy mashed potatoes and your favorite vegetable for an easy, weeknight meal.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
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Ingredients 

  • 4 thick-cut bone-in pork chops – about 2 pounds total
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Coarse salt & black pepper
  • 1 tablespoon olive oil
  • 1/2 cup apple cider
  • 2 tablespoons dairy free butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • Fresh thyme, optional

Instructions 

  • Pat the pork chops dry with a paper towel and season with garlic and onion powder, salt & pepper
  • Heat a large skillet to medium-high. Add olive oil and allow it to get hot.
  • Sear the pork chops until golden, about 3 minutes per side, turning once. Transfer to a plate and set aside.
  • Melt 2 tablespoons dairy free butter in the skillet. Add flour and whisk to create a roux.
  • Slowly whisk in apple cider and beef broth. Add leaves from 1 sprig of fresh thyme. Reduce heat and simmer until thickened.
  • Return pork chops to the pan, turning to coat in gravy. Bring pork chops back to 145˚F.
  • Garnish with fresh thyme and serve each pork chop with extra gravy.

Nutrition

Calories: 393kcal, Carbohydrates: 7g, Protein: 36g, Fat: 24g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 363mg, Fiber: 0.2g, Sugar: 3g, Vitamin C: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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