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.

Easy One-Pan Saucy Pork Chops

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/saucy-pork-chops/