from the Flour Blossom Kitchen

There are certain dinners that don’t need a rebrand. They don’t want a twist.
They don’t care about trends.

They just want a hot skillet, a little patience, and someone who knows when to leave well enough alone.

These skillet pork chops are exactly that kind of supper.

A Note from the Flour Blossom Kitchen

This is the meal I make when I want dinner to feel handled. When I don’t want questions, commentary, or a second round of decisions. Pork chops browned just right, gravy made from what’s already in the pan, and a plate that feels steady the moment it hits the table.

Before this was a home kitchen, it was a bakery kitchen. That’s where I learned that the most comforting food doesn’t come from doing more; it comes from doing the right things well. This recipe lives right there, in that quiet confidence.

It’s not flashy.
It’s not delicate.
But it shows up every single time.

And some nights, that’s exactly what saves you.

Skillet Pork Chops with Pan Gravy

What You’ll Need

• 4 pork chops (bone-in or boneless, about ¾–1 inch thick)
• Salt & black pepper
• ½ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1½ cups chicken broth or stock
• Optional: a splash of milk or cream for a softer gravy

Pat the pork chops dry and season both sides generously with salt and pepper.

In a shallow dish, combine the flour, garlic powder, onion powder, paprika, and a little black pepper. Lightly dredge the pork chops, shaking off any excess. You want a light coating just enough to help with browning and gravy later.

Heat the olive oil and butter together in a large skillet over medium heat. When the pan is hot, add the pork chops and cook until golden brown on both sides and cooked through, about 4–5 minutes per side depending on thickness.

Remove the pork chops to a plate and keep warm.

Lower the heat to medium-low. Sprinkle about 2 tablespoons of the seasoned flour into the skillet and whisk it into the drippings. Let it cook for a minute just long enough to lose that raw flour look.

Slowly whisk in the broth, scraping up all the good bits from the bottom of the pan. Let the gravy simmer gently until it thickens, about 3–5 minutes. Season with salt and plenty of black pepper.

If you like a softer, creamier gravy, add a small splash of milk or cream and stir gently.

Return the pork chops to the skillet and spoon the gravy over the top just to warm everything through.

Flour Blossom Notes

• Bone-in pork chops stay especially juicy, but boneless work beautifully too.
• Don’t rush the gravy…steady heat makes all the difference.
• If it thickens too much, add a splash of broth and whisk.
• This is excellent with mashed potatoes, rice, or buttered noodles.

When I Serve This

This is a weeknight supper, a Sunday standby, or the meal I make when I want everyone fed and content without turning dinner into a project. It’s familiar in the best way. The kind of food people trust.

At the Comfort Table

Some meals surprise you.
Others steady you.

This one has always done the latter.

Natalie💛