— 6 bone-in pork chops

— 1 cup flour

— 1 teaspoon salt

— 1 teaspoon pepper

— 1/2 teaspoon garlic powder

— 1/2 teaspoon onion powder

— 1/4 cup vegetable oil

— 3 cups chicken broth


Read recipe notes before beginning. Preheat oven to 300 degrees.

Combine flour, salt, pepper, garlic powder and onion powder in a pie plate or cake pan then mix well; set aside.

Heat oil in a large cast iron frying pan or oven-safe skillet over medium heat.

Season pork chops with salt and pepper to taste, then dredge in the flour mixture, shaking off any excess flour. Reserve flour mixture to use later.

Brown chops on both sides in hot oil (don’t try to cook the chops through, as they will finish cooking in the oven). Set browned pork chops aside.

Add 1/4 cup of the reserved flour mixture to the oil in the pan, then whisk until smooth. The consistency should be about as thick as ketchup – if it is thin, add a little more flour (or if too thick, add a little more oil).

Brown flour in oil over medium heat for 3-4 minutes, then turn off heat. Whisk in chicken broth until smooth. Season with additional salt and pepper to taste. The mixture will be thin – that’s OK, as it will thicken in the oven.

Arrange chops back into the pan with the gravy. Cover with aluminum foil (or an oven-safe lid if you have one) then bake at 300 degrees for 1 hour.

Uncover, then let rest for 15 minutes before serving. If desired, remove the pork chops then whisk the gravy before serving.


I use big, thick bone-in pork chops for this. If you are using thinner chops, you will likely need about 8 pork chops.

You need to shake all the excess flour off really well to prevent the flour from falling off the chops and burning, AND because we don’t want a thick battered chop because it would get gummy and yucky when slow-cooking in the gravy.

DO NOT LET THE PAN BURN. Monitor the heat when you’re browning the chops. Your gravy will taste like the pan drippings, so you don’t want to scorch the oil or have excess flour falling off the chops to burn in the oil.

When browning the pork chops, I make sure one side is gloriously light golden brown then don’t worry too much about the other – I just give it a quick sear (then when I arrange the chops, I make sure the pretty side is facing up).

If you’d like to add onions, sauté them in the oil after the chops have been browned, before you add the flour.

We typically serve white rice with this, but the gravy is glorious over mashed potatoes or egg noodles too.

The original recipe cooks on the stove, but I have found that cooking in the oven is definitely better. To cook on the stove, instead of placing in the oven, cover then cook on low for one hour.



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