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Ingredients
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Pork Chops & Seasoning
Smothering Vegetables & Sauce
Rice
Method
Pork Chops & Seasoning
- 1
Prep chops
Pat the pork chops dry with paper towels. In a small bowl combine 1.5 tsp salt, 1 tsp black pepper, 1 tsp paprika and 0.5 tsp garlic powder. Rub both sides of each chop with the seasoning mixture.
- 2
Dredge
Place 3/4 cup flour on a shallow plate. Lightly dredge each seasoned chop in the flour, shaking off excess. Reserve extra flour for the gravy section.
- 3
Sear chops
Heat 3 tbs oil in a large skillet (preferably cast iron) over medium-high heat until shimmering. Add chops (do not overcrowd; cook in two batches if needed). Sear 3-4 minutes per side until nicely browned. Remove chops to a plate and set aside. Leave any browned bits and about 1 tbs fat in the pan.
Smothering Vegetables & Sauce
- 4
- 5
Make roux-ish slurry
Sprinkle 2 tsp flour evenly over the softened vegetables and stir to coat; cook 1 minute to remove raw flour taste. This will help thicken the sauce.
- 6
Deglaze and simmer
Slowly pour in 2 cups chicken broth while scraping up browned bits from the pan. Add 1 tbs Worcestershire sauce and 0.5 tsp salt, 0.25 tsp pepper and 0.5 tsp dried thyme. Stir to combine and bring to a gentle simmer.
- 7
Return chops to pan
Nestle the seared pork chops back into the skillet with the vegetables and sauce. Reduce heat to low, cover, and simmer gently 12-15 minutes until chops register 145°F (63°C) at the thickest part and are tender. Turn chops once halfway through so they cook evenly in the sauce.
- 8
Finish sauce
When chops are done, remove them to a warm plate and stir 1/2 cup heavy cream (or half-and-half) into the skillet. Simmer uncovered 2-3 minutes to thicken slightly; taste and adjust seasoning with additional salt/pepper as needed. If you prefer a thicker gravy, mix a scant 1/2 tsp cornstarch with 1 tbs cold water, stir into sauce and simmer 1-2 minutes until thickened.
- 9
Serve
Return chops to the pan to coat in the gravy or spoon the vegetable gravy over chops when plating.
Rice
- 10
Cook rice
While chops are searing or during the final simmer, bring 3 cups water, 0.5 tsp salt and 1 tsp butter (optional) to a boil in a medium saucepan. Add 1.5 cups long-grain white rice, stir once, reduce heat to low, cover and simmer 18 minutes without lifting the lid. Remove from heat and let rest covered 5 minutes. Fluff with a fork before serving.
- 11
Plate
Spoon a portion of rice onto each plate and top with a smothered pork chop and generous ladle of the vegetable gravy.