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Pan-Roasted Pork Chop with Pan Gravy

Pan-Roasted Pork Chop with Pan Gravy
Prep Time
5 min
Cook Time
20 min
Yields
1 serving

Simple, rustic flavours are the name of the game with this beautiful comfort food dish.

Courtesy of Bob and Carlene Deutscher of BS’ in the Kitchen.

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ingredients

1
pork chop
6
- 8 baby potatoes, halved
2
leaves kale, chopped
2
large pieces broccoli, chopped
3
sun-dried tomatoes, chopped
1-inch
slice red onion, chopped
1
clove garlic, chopped
1
pinch habanero pepper, minced (or anything to add a hint of heat)
pinch thyme
pinch sage
salt and pepper
olive oil
1
cup stock/broth
1
Tbsp butter
1
Tbsp flour
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directions

Step 1

In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.

Step 2

Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes – or until it reaches and internal temperature of 150°F).

Step 3

Remove pork chop from pan and let rest.

Step 4

While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.

Step 5

Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a 1/2 cup of stock. Cook until stock has absorbed.

Step 6

Remove potatoes and vegetables from pan.

Step 7

Add 1 Tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a 1/2 cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.

Step 8

Serve pork with vegetables and pan gravy.

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