Skillet Pork Chops and Gravy with Fried Potatoes

  • www.jamiecooksitup.blogspot.com
  • Time: 40 minutes 
  • Yield: 5-6 servings
  • Recipe from Jamie Cooks It Up!

  • 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. 
  • 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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