Are you looking for a classic, hearty, and deeply satisfying meal that comes together in about 30 minutes with only one skillet to wash? This incredible, from-scratch Saucy Pork Chop Skillet is that perfect weeknight dinner. Tender, juicy, golden-brown pork chops are gently simmered in a rich, savory, homemade pan gravy that is absolutely perfect for spooning over a bed of fluffy rice or creamy mashed potatoes.
This isn’t just another pork chop recipe; it’s your new go-to for a quick, easy, and foolproof family meal. We’ll show you the simple secrets to perfectly cooked, never-dry pork chops and how to build a luscious, deeply flavorful pan gravy using just a few simple pantry staples. This is the kind of satisfying, stick-to-your-ribs meal that makes any day feel cozy and special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Comfort Food
What makes this Saucy Pork Chop recipe so spectacularly delicious is its incredible depth of flavor and its wonderfully simple one-skillet preparation. The dish features tender, boneless pork loin chops, which are quickly pan-seared to create a beautiful, caramelized crust. The magic happens right after, when a rich and savory pan gravy is built in the same pan, capturing all the delicious, browned drippings. The pork chops are then returned to the skillet to gently simmer in the sauce, a technique that makes them unbelievably moist and infuses them with flavor.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Cozy Skillet
This recipe uses a handful of simple, classic pantry staples to create its signature comforting and savory flavor.
- The Pork Chops:
- Boneless Pork Loin Chops: A fantastic, lean, and accessible cut that is perfect for a quick weeknight meal. For the best, most tender result, look for chops that are about 3/4-inch thick.
- The Savory Pan Gravy:
- The Flavor Base: The secret to an incredible pan gravy is to build it in the same pan you used to sear the pork. This allows you to scrape up and incorporate all those delicious, caramelized brown bits (the fond), which are pure flavor. Sautéing a yellow onion in the pork drippings creates a wonderfully sweet and aromatic foundation.
- The Liquids: A savory combination of canned tomato sauce and a rich beef broth forms the flavorful base of our gravy.
- The Flour Slurry: The secret to a perfectly smooth, glossy, and thick gravy with no lumps is a simple flour slurry. We whisk the all-purpose flour into a small amount of cold water before adding it to the simmering gravy, which is a brilliant, foolproof thickening technique.
- The Flavor Boosters: A classic pantry trio of chili powder, Worcestershire sauce, and dried oregano adds a wonderful, complex, smoky, and tangy depth to the gravy.
Step-by-Step to the Perfect Saucy Pork Chops
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Sear the Pork Chops
Step 1: Pat your 6 boneless pork loin chops completely dry with a paper towel.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, golden-brown crust or sear!
Step 2: In a large skillet, heat the 1 tablespoon of olive oil over medium-high heat.
Step 3: Carefully add the pork chops to the hot skillet. Brown the pork chops on both sides. Remove the seared pork from the pan and set it aside on a plate. Do not wipe out the skillet! All those delicious, browned bits are pure flavor.
Part 2: Build the Savory Pan Gravy and Simmer
Step 1: In the same skillet with all the delicious pork drippings, cook and stir the 1 sliced small onion until it is tender.
Step 2: Stir in the 1 cup of canned tomato sauce, the 1 cup of reduced-sodium beef broth, the 1 tablespoon of dried parsley flakes, and all the seasonings (salt, pepper, basil, and oregano). Bring the mixture to a boil.
Step 3: Return the seared pork chops to the pan, nestling them into the sauce.
Step 4: Reduce the heat, cover the skillet, and let the pork chops simmer for 15 to 20 minutes, or until they are cooked through and tender.
Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop registers 145°F (63°C).
Step 5: Transfer the cooked pork chops to a serving plate and keep them warm.
Part 3: Thicken the Gravy and Finish the Dish
Step 1: In a small bowl, make your flour slurry. Whisk together the 2 tablespoons of all-purpose flour and the 1/2 cup of cold water until it is completely smooth.
Step 2: Stir the flour slurry into the sauce in the skillet.
Step 3: Bring the sauce back to a boil, stirring constantly. Let it cook and stir for about 2 minutes, until the gravy has thickened beautifully.
To serve, spoon the rich, savory gravy over the top of your warm pork chops. Let the pork chops stand for 5 minutes before serving.
The Best Easy One-Pan Saucy Pork Chops
An easy, one-pan recipe for tender, saucy pork chops. This quick weeknight meal features boneless pork loin chops that are first browned in a large skillet. In the same pan, a savory tomato-based sauce is created with sautéed onions, chili powder, oregano, and a touch of Worcestershire sauce. The pork chops are then returned to the skillet to simmer in the sauce until they are tender and cooked through. Note: The source article title was ‘Easy One-Pan Kielbasa and Potato Skillet’ but the recipe provided was for these pork chops.
Ingredients
- 1 tablespoon olive oil
- 4 boneless pork loin chops (5 ounces each)
- 1 large onion, chopped
- 1 can (8 ounces) tomato sauce
- 1/4 cup water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
Instructions
- In a large skillet, heat the olive oil over medium heat. Brown the pork chops on both sides. Remove them from the pan and keep them warm.
- In the same skillet, cook and stir the chopped onion in the pan drippings until tender.
- Stir in the remaining ingredients: tomato sauce, water, chili powder, oregano, Worcestershire sauce, sugar, and red pepper flakes.
- Return the pork chops to the skillet with the sauce.
- Bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 15-20 minutes, or until the pork is tender.
- Let the dish stand for 5 minutes before serving the pork with the sauce spooned over the top.
Notes
- Recipe Clarification: The source article was titled ‘Easy One-Pan Kielbasa and Potato Skillet (30-Minute Meal!)’, but the provided recipe was for Saucy Pork Chops. This entry has been filled out for the pork chop recipe.
- This is a one-pan meal, which is great for easy cleanup.
- Building the sauce in the same skillet used to cook the pork is a key step that incorporates all the flavorful browned bits.
What to Serve With Your Saucy Pork Chops
This beautiful skillet dinner is a fantastic, hearty meal. It pairs wonderfully with a starchy side to soak up all the delicious gravy.
- Fluffy Rice: The recipe suggests serving with instant brown rice, and a simple bed of fluffy white or brown rice is a perfect vehicle for the sauce.
- Creamy Mashed Potatoes: The absolute perfect, classic partner for this dish.
- Buttered Egg Noodles: Another fantastic, classic choice that is perfect with the rich, savory gravy.
- A Simple Green Vegetable: To balance the richness of the meal, a side of simple, steamed green beans, sweet peas, or roasted broccoli is the perfect, fresh counterpoint.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by chopping your onion up to a day in advance.
- Storage: Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Add Some Earthy Mushrooms: For a classic “Pork Chops with Mushroom Gravy,” you can sauté about 8 ounces of sliced cremini mushrooms along with the onion until they are golden brown.
- Add a Splash of Wine: For an even richer and more complex gravy, you can deglaze the pan with about 1/4 cup of a dry white wine (like a Pinot Grigio) or a dry sherry after you have cooked your onion. Let the wine cook down for a minute before you add the broth.
- Make it a Creamy Gravy: For a more decadent, luscious gravy, you can stir in about 1/4 to 1/2 cup of heavy cream or a large dollop of sour cream at the very end, after you have turned off the heat.
Enjoy The Ultimate One-Pan Comfort Food!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These Saucy Pork Chops are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for busy weeknights.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, pork chop?
There are two main secrets! First, be sure to start with a thick-cut pork chop (at least 3/4- to 1-inch thick if possible). Thinner pork chops are much more likely to overcook. Second, and most importantly, be very careful not to overcook them. The best way to check for doneness is with an instant-read thermometer. Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C).
Q2: What is a “flour slurry,” and how does it work to thicken a gravy?
A flour slurry is a simple mixture of flour and a cold liquid (in this case, water). It is a brilliant, foolproof way to thicken a sauce or a gravy without any lumps. If you were to add dry flour directly to the hot, simmering gravy, it would immediately clump up. By dissolving the flour in a cold liquid first, you are ensuring that it will disperse evenly and smoothly into your gravy.
Q3: Can I make this dish ahead of time?
This dish comes together so quickly that it is at its absolute best when it is made fresh. However, you can chop your onion and prepare your seasoning blend ahead of time to make the final cooking process even faster.
Q4: Can I use bone-in pork chops for this recipe?
Of course! A thick-cut, bone-in pork chop would be fantastic in this recipe and will be even juicier. You will just need to increase the simmering time by a few minutes on each side to ensure that the meat is cooked all the way through to the bone.
Q5: Can I use fresh tomatoes instead of tomato sauce?
You can, but it will create a much chunkier, fresher-tasting sauce. For that classic, smooth, gravy-like consistency, a simple can of tomato sauce is the best choice for this recipe.