• Pork Chops with Herb Pan Gravy

    1 vote
    Pork Chops with Herb Pan Gravy
    Prep: 5 min Cook: 15 min Servings: 4
    by Robyn Savoie
    380 recipes
    This pork chop recipe is perfect for a quick dinner or fuss-free Sunday dinner. I like to mix up a little more of the herbs used in the gravy to preseason the chops. For additional flavor in the gravy, use a quarter cup of water to deglaze the skillet before you saute the flour and herbs.


    • 2 Lbs. Pork Rib Chops
    • 2 Tbsp. Canola Oil
    • 1 Tbsp. All Purpose Flour
    • 1/2 Tsp. Beef Bouillon Granules
    • 1 Tbsp. Fresh Parsley, Minced
    • 1/2 Tsp. Dried Basil
    • 1/2 Tsp. Dried Thyme
    • 1/2 Tsp. Dried Tarragon
    • 2/3 Cup Whole Milk or Half-And-Half Cream
    • 2 Tbsp. Water
    • 1/8 - 1/4 Tsp. Ground Black Pepper


    1. In a large skillet, cook pork chops in oil over medium heat for 5 - 7 minutes on each side or until a meat thermometer reads 160°F. Remove and keep warm.
    2. Drain dripping's from skillet. Stir in the flour, bouillon, parsley, basil, thyme and tarragon.
    3. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

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    • ShaleeDP
      This looks nice. I like the combination of basil and thyme in my dishes.. adding tarragon will make it aromatic. So nice :)

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