Pork Chops with Milk Gravy

A simple, super-flavorful take on a Southern classic.



Pork Chops with Milk Gravy

4 pork chops, about 1/2 inch thick (I like the bone-in kind, but to each his own)
2 tbsp flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups whole milk (alternately: 1 cup 1% milk, and 1/2 cup cream)
1 1/2 tbsp butter
1 tbsp fresh thyme




Add salt, pepper, and flour to a bag. Shake to mix. Add pork chops. Shake until pork chops are well-coated with flour.


Melt butter in a large frying pan on medium high. Add pork chops and brown both sides of chops (about 3 minutes per side).


While chops are browning, add 1/2 cup milk to the remaining flour mixture in the bag you shook the pork chops in, a little at a time. Squish it around to completely mix the milk and flour. Once pork chops are browned on both sides, pour milk mixture over the chops, turn heat to low, and cover. If the gravy thickens too quickly, add a little extra milk to thin it so that it won't stick to the pan as the burner cools down to simmering temperature. Cook for 20 minutes.


Turn pork chops over, add remaining milk and thyme. Stir thoroughly, cook for another 20 minutes.


Remove cover. Cook for 15-20 minutes. Taste gravy and adjust seasonings to taste before you serve.


Serves: 4