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    Home » Course » Dinner

    Garlic Butter Pork Chops and Gravy

    December 9, 2022 by Laura Ashley Leave a Comment

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    5 from 1 vote

    Garlic Butter Pork Chops And Gravy

    These pork chops smothered in gravy are incredible! Remember, check your pork chop temp for doneness to avoid an overcooked-dry piece of pork. The lemon and chicken broth in the gravy along with the toasted garlic on the chops creates the perfect balance of flavors!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: pork
    Servings: 4 Servings
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    Ingredients

    • 2 tablespoon butter
    • 2-3 garlic cloves minced
    • 1-2 teaspoon all-purpose seasoning
    • 2-2 ½ lb bone-in, center rib, thick cut pork chops
    • 2 tablespoon flour
    • 1 cup chicken broth
    • ½ cup milk
    • ½ lemon juiced
    • Salt and Black Pepper

    Instructions

    • To a large skillet on medium-high heat, melt the butter. Add garlic and cook 30 seconds. Season the pork chops on both sides with Morton’s Nature’s seasoning or salt and pepper. Sear the pork chops 2-3 minutes per side, then tilt to sear on the fat-cap edge. Pork chops should reach a minimum internal temperature of 145°F. Remove from the pan and set aside to rest. 
    • Turn the skillet to medium heat, and whisk in the flour, scraping up any solid bits from the bottom of the pan. If too dry to form a thick paste, add ½ tablespoon butter or oil. Cook for 1 minute. Carefully whisk in chicken broth, milk, and lemon juice. Season with salt and pepper to taste. Allow the mixture to simmer 2-3 minutes. 
    • Serve the pork chops over noodles or potatoes with a ladle of gravy on top.

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    laura

    Welcome to my kitchen! I'm Laura Ashley, and I'm excited you're here! As a registered dietitian and diabetes educator, I love cooking all kinds of food and trying new restaurants. Food is my love language! Here at Dinner in 3, 2, 1, I serve up delicious and nutritious recipes you and your family will love.

    More about me →

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