Pork Chops in a Gravy

A cooked pork chop topped with sliced red and green bell peppers on a white plate, with a fork and knife in the background.

These smothered pork chops cook in one skillet with creamy gravy, caramelized onions, and bell peppers. The bone-in chops sear until golden, then simmer until tender for a simple dinner made for two.

Course Main Dishes

Cuisine American, International

Keyword black pepper, boneless, broth, chicken broth, creamy gravy, flavorful, garlic powder, gravy, green beans, juicy, mashed potatoes, onion gravy, onion powder, pork chop, sear, seasoning, simmer, skillet, smother, smothered pork chops, thicken

Prep Time 15

Cook Time 35

Servings Portions

Calories 373kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pieces Bone-in Pork Chops
½ Cup Coconut Flour
½ teaspoon Seasoned Salt
½ teaspoon Lemon Pepper
¼ teaspoon Cumin
1 Pinch Cayenne
1 Pinch Salt
1 Pinch Pepper
1 tablespoon Olive Oil
2 tablespoons Butter
½ Piece Onion thinly sliced
½ Piece Green Bell Pepper sliced
½ Piece Red Bell Pepper sliced

For the Gravy

1½ Tablespoons Coconut Flour
1 Cup Chicken Broth
1 Tablespoon Cream

US Customary - Metric

Instructions

Slice the onion and peppers, and mix the coconut flour with the seasonings.
Coat the pork chops and sear 3–4 minutes per side until golden.
Sauté the onion and peppers for about 10 minutes until softened.
Cook the coconut flour in the pan drippings, whisk in the broth, then stir in the cream.
Return the pork chops and vegetables to the skillet, simmer 15–20 minutes, then serve with the gravy.

Notes

Coconut flour thickens gravy faster than regular flour. If the sauce becomes too thick before the simmer is done, add chicken broth a tablespoon at a time, whisking it through before adding more.
Let the pork chops sit at room temperature for 15 minutes before coating and searing. Cold meat straight from the fridge sears unevenly, and the center takes longer to come up to the right internal temperature.
Add the cream off the heat at the very end. Stirring it in while the pan is still on the burner at high heat can cause it to separate before it properly blends into the sauce.

Nutrition