Home RecipesPork Skillet Pork Chops and Gravy with Fried Potatoes

Skillet Pork Chops and Gravy with Fried Potatoes

by Jamie
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Oh, my. 
This is one delicious meal.


Pork chops are seared and then left to simmer away in a flavorful broth in an effort to make them tender and juicy. No body likes a rough and tough pork chop, right? This is sometimes tricky to achieve, indeed. Letting them simmer away on low heat really makes a difference. Turn the cooking broth into a heavenly gravy, cook up some simple fried potatoes and you have a meal made for champions. 


Aren’t the Olympics coming up soon?
Hey Michael Phelps…care for a bite or two? 
Come right on over. 
We’d sure be happy to have you. 🙂

Pork Chops with Gravy and Fried Potatoes
Time: 40 minutes 
Yield: 5-6 servings
Recipe from Jamie Cooks It Up!
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Pork Chops:
2 pounds boneless pork loin chops (1 1/2 inch thick)
salt and pepper
1/2 C flour
1 T butter
2 T olive oil


Gravy:
1 C chicken broth
1 C apple juice
1/2 C whipping cream
1 t thyme
1/4 t salt 
1/8 t pepper
1 1/2 T cornstarch
3 T cold water
dash lemon juice (bottled it fine)


Potatoes:
3 large russet potatoes
3 T butter
1/2 t smoked paprika
salt and pepper



1. Find yourself some beautiful pork chops. Sprinkle them with salt and pepper. 

2. Place 1/2 cup flour in a loaf pan and dredge each chop into the flour. 

Make sure both sides are coated well and then set the chops on a separate plate. 

3. Heat a large skillet over medium LOW heat. Add 1 tablespoon butter and 2 tablespoons of olive oil to the pan. Let it get nice and hot and then carefully add the chops. You should hear a nice sizzle when the meat is added. If you don’t, your oil isn’t quite hot enough. 

4. Let the chops cook and get nice and golden brown on the bottoms. 



5. Turn them over and let them brown on the other side. 
6. In large glass measuring cup combine 1 cup chicken broth and 1 cup apple juice. Pour it over the browned chops. 



7. Bring the liquid to a simmer, then turn the temperature down to low. Cover the old girl and let her simmer away for about 10 minutes, or until the chops are cooked through. 

8. While your chops are simmering away, scrub 3 large russet potatoes. Slice them into rings and then dice them into small squares. This handy contraption you see here is the Progressive International GPC-4000 Fruit and Vegetable Chopperfabulous for dicing all kinds of vegetables. I use it all the time and recommend it highly. 

Potatoes work especially well, as they just need to be sliced into rings and placed on the cutting blades.



Then you simply press the white top down over the potatoes (please excuse my exceedingly hefty arm. What can a girl do, with hefty arms? I am dying to know. Crack walnuts with her elbows, I guess.)

And there you have it. Perfectly diced potatoes. Every time. 



9. Heat another large skillet up over medium HIGH heat. Melt 3 tablespoons of better in the pan and add your diced potatoes. 



10. Sprinkle the potatoes with 1/2 teaspoon of smoked paprika and a generous helping of salt and pepper. Give it all a nice stir. 

11. Let the potatoes get a nice and golden brown, stirring occasionally. 



12. When your chops are cooked through, remove them to a clean plate and cover them with tin foil. 



13. To the pork chop skillet add 1/2 cup whipping cream

1 teaspoon of thyme, 1/4 teaspoon of salt, 1/8 teaspoon of pepper and a splash of lemon juice. Give it all a nice stir and bring it to a boil over medium high heat. 



14. In a small little bowl combine 1 1/2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it well making sure all of the cornstarch is combined. Pour it into the bubbling liquid. 

15. Whisk it around until the gravy returns to a boil and gets nice and thick. Give it a taste and add more salt and pepper if you so choose. Serve over the top of the chops and potatoes. 


Enjoy!

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15 comments

October Menu Plan 2012 October 1, 2012 - 7:07 am

[…] Wild Rice Casserole, Braided Sandwich Loaf, Ceasar Salad, Three Bean Chili, Orange Sesame Chicken, Skillet Pork Chops with Fried Potatoes and Gravy, Pumpkin Mousse […]

Reply
Lydia Garcia October 3, 2012 - 9:19 am

I made this last night for dinner (made mashed potatoes instead of fried) and it was amazing! Absolutely delicious! I normally don’t cook porkchops cause they dry up … but this was absolutely delicious! Thank you for sharing the recipe!

Reply
Lyndsie Jobson October 5, 2012 - 6:20 pm

Wow–just wow! I made this with mashed potatoes as well. I might never make another meal that isn’t one of your recipes. again. First crispy cheddar chicken
and now this– my cooking has never tasted so good. Thank you so much for the wonderful recipes and I love your commentary as well. I read my husband your directions so he can share in the laughs. Thanks again!!

Reply
Vitalya February 8, 2014 - 3:08 am

Very nice! We do greens and coarnberd for New Year’s Eve (the wife doesn’t like black-eyed peas). Maybe I can talk her into pork chops next time.I enjoy your blog Happy New Year!

Reply
Elaine March 4, 2013 - 7:09 am

Made this last night, and it was great. My gravy didn’t thicken up as much as I would have liked, but it was still tasty. I wasn’t sure if my husband would care for it, since he doesn’t like fruit with meat, but the apple juice was subtle enough that he was OK with it. Another winner from you!

Reply
Alli April 14, 2013 - 6:53 am

I made this last night and the entire family LOVED it! I did have a problem with the flour coating turning soggy though, have you had this problem for you before? Maybe I didn’t brown them enough?

Reply
Alli April 14, 2013 - 7:01 am

Oops! I meant have you had this problem before? That’s what happens when I try to make a coherent sentence so early in the morning lol.

Reply
May Menu Plan 2013 June 1, 2013 - 5:15 pm

[…] Tasty Teriyaki Chicken (Crock Pot) and White Rice 2. Sloppy Joes 3. Crispy Parmesan Oven Fries 4. Skillet Pork Chops with Gravy and Fried Potatoes 5. Kneaders Turkey Craisin and Sunflower Salad with Raspberry Poppyseed Viniagrette 6. Italian […]

Reply
Kate June 24, 2013 - 2:34 pm

I just made your potatoes and oh my they are delish! I can’t wait to try the Pork Chops and Gravy.

Reply
Crock Pot Roasted Garlic Mashed Potatoes September 4, 2013 - 6:24 am

[…] Skillet Pork Chops with Gravy  […]

Reply
Koteletter & saus med stekte poteter og gulrøtter | Fru Thoresen October 20, 2013 - 12:01 am

[…] er inspirert av Skillet pork chops and gravy with fried potatoes, tilpasset min egen matlagingsstil […]

Reply
Debra Shore August 27, 2014 - 6:10 pm

I did it! Okay, I’m a novice and teaching myself to cook. You made this less threatening than it could have been. It was delicious!

Reply
Donna D October 25, 2016 - 10:00 am

I have never used apple juice with chops, can you taste it? I am wondering if it would make the pork sweet?
Looks great though. As for the smoked paprika, try JR Watkins brand, I think it is even better

Reply
Jamie October 26, 2016 - 7:50 am

Hi Donna,
Thanks for your question. The apple juice adds a nice layer of flavor without being overly sweet. I will try the JR Watkins brand, thanks for the tip!
Best of luck,
~Jamie

Reply
Richelle February 26, 2022 - 8:10 am

My husband’s grandma used to make pork chops like this. She was a ranch wife with 5 ranch hands. Pork chops potatoes and eggs were a staple. Even years later she would fry up a pork chop for herself. Thank you for the recipe and the wonderful memories. 🙂

Reply

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