Juicy-Tender Pork Chops and Gravy
If you are looking to serve a really good home-cooked meal for the family tonight, Juicy-Tender Pork Chops and Gravy is the perfect recipe for you! This flavorful meat and gravy dish takes just over an hour from start to finish. However, most of that time is used for simmering the chops, making them extremely tender when plated. So tender that you’ll be able to cut them with a butter knife! Prepping the meat and browning each side only takes a few minutes. After that, you will have time to do other things as they simmer to perfection!
Try This recipe with Hasselback Potatoes!
A few years ago my sister-in-law introduced Goya Adobo seasoning to me for grilled pork chops. She raved about her dinner like it was a revelation. So I bought a bottle, of course! Turns out, it’s a fantastic tenderizer for meat and she was right! The ingredients include salt, garlic, pepper, oregano, and turmeric. My son uses Adobo for seasoning steak now, too. Be sure not to use too much garlic in addition to Adobo, for marinating meat since it's already in the mix.
Gravy Suggestion
I tend to use the whole 32 oz carton of broth when I prepare this meal for my family, as I love the gravy this recipe produces! The extra gravy freezes well or can be used in another dish later in the week. Plus, it’s versatile and pairs well with steak and beef dishes since it’s made using beef broth.
Juicy-Tender Pork Chops and Gravy
Ingredients
- 2-3 Lbs Boneless Pork Chops (4-6 Thickish Cut Chops)
- Goya Adobo Seasoning To shake on the chops.
- Salt & Pepper To shake on the chops.
- 3 tablespoon Butter
- 32 Oz Beef Broth Depending on thickness of the chops, may not need as much broth.
- 2 Cloves Garlic, Minced.
- 3 tablespoon Worcestershire Sauce
- 2-3 tablespoon Cornstarch or Flour
Instructions
- Pat pork chop dry using a paper towel.
- Tenderize chops using a fork by pricking holes over the surface of the chops.
- Season pork chops with salt, pepper, and Adobo Seasoning on both sides.
- Using a cast iron or hard-steel skillet, heat butter over medium-high heat to coat the surface.
- Add chops and brown both sides (3-4 minutes on each side), adding garlic and Worcestershire sauce halfway through this step.
- Add enough broth to completely cover the chops in liquid.
- Bring to a light boil on medium-high heat.
- Then simmer on a lowish heat, covered for 15 minutes.
- Turn chops over and return to simmer, covered for 15 more minutes.
- Next cook uncovered for 30 minutes, this will help reduce the broth to create the gravy.
- Transfer pork chops from the pan to a plate.
Now let’s thicken the gravy!
- In a separate bowl add ½ cup of water and 2 tablespoons corn starch (or flour) and whisk smooth to rid of lumps.
- Whisk half the mixture into the gravy to thicken. Let simmer for 3-5 minutes, and then add more to get the desied consistency if needed. Note: consistancy is a preference, so go slow with this step.This step can be done a second time to thicken the gravy more if needed, using ¼ cup water and 1 tablespoon of cornstarch.
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