No meal plan this week since we are in the midst of a giant bathroom remodel (more to come on that) so flexibility at mealtime is key!

Whenever I announce that it’s pork chop night to my husband, he gets all Homer Simpson on me. It’s probably his favorite meal (well, maybe after donuts as well). So here’s how I make pork chops around here, inspired by some recipe at some point I’m sure, but tweaked beyond recognition. I should note that this is not MY favorite meal. Yes, it’s quick and easy, and tasty….but pork was on the list of ‘things I absolutely refuse to eat’ growing up, and gravy was not even to be spoken of. The kids and Doug devour this so quickly though it’s a must in our regular rotation.


Where’s the apple sauce?


3-6 pork chops, bone in or boneless*

Salt & pepper

Ground Sage

2 Tbsp Butter

2 Tbsp Olive Oil

1 large onion (I prefer vidalia)

1 heaping Tbsp Flour

1 can of beef broth, or 2 cups water and beef bouillon

chopped parsley for garnish

Whole wheat egg noodles for serving


1. Start boiling some water for your egg noodles.

2. Take out your pork chops and season with salt, pepper, and ground sage on one side. *I use boneless for the most part, but that’s only because we buy a whole pig from a local farm. Bone in pork chops means that you don’t get baby back ribs and I’d rather sacrifice a little on the flavor of the pork than give up a full rack of ribs. Use whichever you prefer though. Some of the ones I used for this tutorial were bone in, some weren’t (our last pig was pretty tiny and the ribs wouldn’t have worked out or something). Get a large saute pan to med/med high heat (I put it at 6.5 if that helps) and pour a little olive oil in the pan. When the pan is nice and hot, put the pork chops seasoning side down in. Season the other side while that side cooks.


3. After you get a good sear (about 3-4 min), flip the chops over and sear the other side. Meanwhile, thinly slice your onion.


Mmmm, poooooork.

After both sides are looking nice and golden, take them out and set them on a plate covered in foil (they don’t have to be cooked all the way through at this point)

4. Pour a little more oil in the pan if needed, then add your onion (season with a little salt and pepper) and cook until it’s nice and soft. You don’t want it to brown, so turn the heat down if you need to.


Now might be a good time to check on that pasta water and get those noodles cooking.

5. After the onion cooks, add about 1.5 tbsp of butter to the pan


Then when the butter melts, add in the heaping tablespoon of flour.


Stir it together as best you can, then add in your stock…so I refuse to buy canned stock since I just need to break down and make my own with all the beef bones in my freezer. Unfortunately, being on the ‘to do’ list doesn’t mean things magically leap over on to the ‘done’ list, so I don’t have homemade stock (yet). I use this instead:


So I added about 2 cups of water and a good spoonful of beef base instead of the canned stock.

…where are we….6?

6. Scrape up the bits from the bottom of the pan. Put some muscle into it…this is a really important step. Not only does it make the gravy taste yummy, it saves you from scrubbing the pan later!! Anything to make dishes go easier.


After it’s all scraped up, and you’ve stirred in the flour butter mixture (or roux, if you want to be fancy like that) really well to dissolve it , then add your pork chops back in while the gravy simmers. You want it to keep cooking until the gravy is nice and thick and the pork chops are cooked all the way through.


Alton Brown suggests cooking pork to 145 degrees, but since the internal temp keeps rising after they stop cooking, he suggests turning them off at 135 degrees and letting them rest.

If you started off with some gargantuan thick pork chops, they might not be all the way cooked through like my little ones are. That’s okay, throw the whole thing in the oven on 350 until they are, or cover your pan to help them cook a little faster.

You want the pork to be slightly pink when you cut into it, or whatever the temperature is supposed to be if you are really great and use thermometers. Taste the gravy and season to taste with salt and pepper.


Hopefully you cooked your noodles during all of these steps, too.

…7? 7. Serve the pork on top of the noodles, spoon gravy and onions over it. Sprinkle with parsley so it doesn’t look like a giant tan lump of food.

I think it is best served with a nice salad, but broccoli was what we happened to have this particular night. That works too.

Enjoy! Let me know if you try it!! Does your family have any meals that they love but you are lukewarm over?