Pork Chops with Creamy Gravy and Vegetables
Indulge in comfort food perfection with these Pork Chops with Creamy Gravy and Vegetables, a hearty dish that brings together tender, bone-in pork chops seared to golden perfection, a luscious homemade gravy, and a trio of perfectly cooked vegetables. The rich and velvety gravy, made from flavorful chicken stock and heavy cream, coats each bite with a decadent layer of flavor, while the pairing of baby carrots, green beans, and buttery potatoes adds a vibrant and wholesome touch. Seasoned with aromatic garlic, onions, and fresh herbs like thyme and parsley, this satisfying one-pan dish strikes the perfect balance of elegance and simplicity. Ideal for weeknight dinners or special gatherings, this classic recipe is easy to prepare yet sure to impress, offering a restaurant-quality meal right from your own kitchen!
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Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken stock
- 0.5 cup heavy cream
- 2 cups baby carrots
- 1.5 cups green beans, trimmed
- 3 medium potatoes, peeled and cubed
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Season the pork chops on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 2
Dredge the pork chops lightly in 2 tablespoons of flour, shaking off any excess.
Step 3
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Sear the pork chops for 3-4 minutes per side until golden brown. Remove the chops from the skillet and set aside.
Step 4
Reduce the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the chopped yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Step 5
Sprinkle 2 tablespoons of flour into the skillet and stir continuously for 1 minute to form a paste.
Step 6
Gradually whisk in 2 cups of chicken stock to deglaze the skillet, scraping up the browned bits from the bottom. Continue whisking until the mixture thickens, about 3 minutes.
Step 7
Stir in 1/2 cup of heavy cream and 1/2 teaspoon of salt, adjusting seasoning to taste. Return the pork chops to the skillet, spooning some of the gravy over them. Reduce the heat to low, cover, and simmer for 15 minutes or until the chops are cooked through.
Step 8
Meanwhile, in a separate saucepan, add the cubed potatoes and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 10-12 minutes or until tender. Drain and set aside.
Step 9
In another pot, blanch the baby carrots and green beans in boiling water for 3-4 minutes until crisp-tender. Drain and set aside.
Step 10
Arrange the cooked pork chops, gravy, and vegetables on a serving platter. Sprinkle with fresh thyme leaves and chopped parsley before serving. Enjoy your Pork Chops with Creamy Gravy and Vegetables!
Nutrition Facts
| Serving size | (3016.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3743.9 |
| Total Fat 221.5g | 0% |
| Saturated Fat 85.0g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 775.0mg | 0% |
| Sodium 3797.0mg | 0% |
| Total Carbohydrate 185.4g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 33.8g | |
| Protein 237.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 481.4mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 6975.1mg | 0% |
Source of Calories