Pork Chops with White Herb Gravy
Try this Pork Chops with White Herb Gravy recipe.
Try this Pork Chops with White Herb Gravy recipe.
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- directions
- 1 1/2 teaspoons thyme leaves
- 1 smithfield marinated roasted garlic & herb pork lo
- 2 cloves fresh garlic (minced)
- 1 1/2 to 2 cups warm whole milk (i used unsweetened cashew milk heated in the microwave)
- 1 1/2 teaspoons sage
- Carbohydrate 49.3194750591066 g
- Cholesterol 61.06 mg
- Fat 37.5549200179741 g
- Fiber 3.36705001593079 g
- Protein 6.8975050078761 g
- Saturated Fat 16.7477120024978 g
- Serving Size 1 1 (111g)
- Sodium 1670.71700101173 mg
- Sugar 45.9524250431758 g
- Trans Fat 2.26909200072064 g
- Calories 558 calories
Step-by-step
- Heat oil in a large skillet over medium-high heat.
- Mix flour in a small bowl with the sea salt and pepper.
- Dredge pork chops through the flour on both sides, shake off the excess flour and place them in the skillet.
- Cook without turning for 9 minutes. Flip to the second side and cook until internal temperature reaches 150 degrees, about an additional 8 to 9 minutes.
- Remove pork chops from the skillet, place on a plate and cover with foil.
- Drain oil from pan and discard.
- Melt the butter in the skillet.
- Add the garlic and cook until fragrant, about one minute stirring frequently.
- Sprinkle the flour over the garlic butter, whisk to combine.
- Gradually add the warm milk, thyme, and sage. Continuing whisking until thickened and smooth.
- Return the pork chops to the skillet and garnish with fresh thyme (if desired).
A Weeknight Winner: Pork Chops with White Herb Gravy
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But sometimes, the simplest recipes are the most rewarding. This recipe for Pork Chops with White Herb Gravy is my go-to for those weeknights when I need a comforting meal on the table quickly, without sacrificing flavor. It's a dish that's both elegant enough for a dinner party and easy enough for a Tuesday night. The beautiful thing is, the prep time is minimal, and the cooking process is incredibly straightforward. Even better, leftovers are fantastic – perfect for a quick lunch the next day!
The secret to this dish lies in the balance of flavors. The savory pork chops are perfectly complemented by the rich, creamy herb gravy. The subtle garlic notes in the gravy add depth without overpowering the delicate flavors of the thyme and sage. I like to use Smithfield marinated pork chops because they already have a wonderful blend of garlic and herbs infused into them, cutting down on the preparation time even more. This saves precious minutes on busy weeknights, but you can certainly use your own favorite brand or even marinate them yourself if you have extra time.
One of the things I love about this recipe is its versatility. You can easily adjust the ingredients to suit your taste. If you prefer a spicier kick, add a pinch of red pepper flakes to the gravy. For a richer flavor, use heavy cream instead of milk. And don't be afraid to experiment with different herbs – rosemary or oregano would be delicious additions. I sometimes add a splash of white wine to the gravy for extra depth and complexity. The possibilities are endless!
The best part? The cleanup is a breeze. Everything cooks in one skillet, meaning less washing up later on. This recipe is a true testament to the fact that delicious doesn't have to be complicated. It's a recipe that's easy to master, yet impressive enough to serve to guests. And the feeling of accomplishment after making a delicious and satisfying meal from scratch, while juggling work and family commitments, is something I cherish.
I often serve this dish with a simple side of mashed potatoes or roasted vegetables. The creamy potatoes are the perfect accompaniment to the savory pork chops and rich gravy. Roasted vegetables add a fresh and vibrant contrast to the richness of the meal. Sometimes, if I'm really short on time, I'll even use frozen mixed vegetables, tossed with a little olive oil and herbs before roasting. It’s all about making the meal work for your schedule.
This Pork Chops with White Herb Gravy recipe is more than just a meal; it’s a celebration of simple ingredients and simple cooking techniques that deliver extraordinary results. It's a reminder that even on the busiest of days, taking the time to cook a delicious and nourishing meal for yourself and your family is an act of self-care and love. And it is a recipe that I will continue to cherish and adapt throughout the years, a delicious anchor in the ever-changing tides of daily life. Give it a try – you won't be disappointed!
Tips for Success:
- Don't overcrowd the pan: If you have more than four pork chops, cook them in batches to ensure even browning and cooking.
- Use a meat thermometer: This is the best way to ensure your pork chops are cooked to perfection. The internal temperature should reach 150 degrees Fahrenheit.
- Adjust the milk: The amount of milk you need may vary depending on the thickness you prefer for your gravy. Start with 1 ½ cups and add more as needed.
- Garnish generously: A sprinkle of fresh thyme or parsley adds a pop of color and flavor to the finished dish.
- Get creative with sides: Experiment with different side dishes to complement the flavors of the pork chops and gravy. Mashed sweet potatoes, rice pilaf, or a simple green salad are all excellent choices.
This recipe is a keeper, a testament to the power of simple, well-executed cooking. Enjoy!
