Is there anything better than a perfectly seared pork chop topped with a creamy gravy?! If you haven't tried it yet, you need to make this recipe ASAP! We definitely did not eat pork chops very often when I was growing up, so now as an adult I have really loved experimenting with pork chop recipes. I think they are so versatile and this recipe for oven baked pork chops is definitely one of my favorite ways to prepare them! The pork chops get nice and crispy on the outside, but remain moist and juicy on the inside. Then, topped with a thick, buttery gravy made from the pan juices from the cooked pork. It's insanely good. The best part is this dish is cooked in only one pan!
Ingredients:
3-4 boneless pork chops, 1 ½-2 inch thick
¼ C and 1 tbsp all-purpose flour, separated
2 tbsp seasoned salt (I like Lawry’s)
¼ tsp ground pepper
3 tbsp butter, separated
1 onion, sliced thin
2 cloves garlic, finely minced
2 tbsp apple cider vinegar
1 C vegetable broth
¼ C milk
Additional salt and pepper to taste
Additional Supplies:
Cast iron skillet (or other stove/oven safe cooking dish)
Meat thermometer
Directions:
Preheat oven to 400 deg (F).
In a shallow dish, combine ¼ C flour, 2 tbsp seasoned salt, and ¼ tsp ground pepper. Take each pork chop and lightly coat the outsides in the flour mixture. Shake off the excess and set aside. Repeat until all pork chops are coated in the flour mixture.
Heat a cast iron skillet over med/high heat. Once the skillet is hot, add 1 tbsp of butter and swirl around the pan so it is evenly coated.
Place the pork chops into the skillet, and sear for 3 minutes per side until nice and golden brown. Once both sides have a nice sear, place the skillet into the oven. For thinner pork chops (1inch - 1 ½ inch thick), these will need to cook somewhere between 10-12 minutes. For thicker pork chops (2 inch or more thick) they will need to cook for 18-20 minutes.
NOTE: Keep an eye on your pork chops, and if you have one, use your meat thermometer to test their done-ness. You are looking for an internal temp of 140-145 deg (F).
Once pork chops are cooked through, remove from the oven and transfer to a plate. “Tent” the plate with foil (loosely cover) and set aside to rest.
Place the skillet back on the burner and set heat to medium. Add 1 tbsp of butter, onions and garlic to the skillet. Let the onions cook until soft and turning golden brown, about 4-5 minutes.
Sprinkle 1 tbsp of flour over the onions and stir to coat. Cook for 1 minute.
Add apple cider vinegar, vegetable broth and milk. Stir and let the sauce reduce and simmer for 3-4 minutes until nice and thick. The sauce should be thick enough to coat the back of a spoon when dipped into it.
Taste your sauce and add salt and pepper to taste. Nestle your pork chops back into the sauce, spooning the sauce over the top of each chop if you’d like. Sprinkle with fresh parsley and serve!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3-4 servings
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