How to Make Killer Pork Chops and Gravy

Written by erin ringwald
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How to Make Killer Pork Chops and Gravy
Prepare a pan gravy to top tasty pork chops. (Jupiterimages/liquidlibrary/Getty Images)

In 2004, the United States Department of Agriculture changed the minimum cook temperature of pork from 71.1 degrees C to 62.8 degrees C. Even with the change in cooking temperatures, knowing proper pork cooking techniques not only ensures a tasty dinner, but also helps make sure the meat is cooked properly. Once your pork is cooked, adding gravy to the dish gives you a killer pork chop meal to entice even the most discerning eaters in your family.

Skill level:
Moderately Easy

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Things you need

  • 4 bone-in pork chops
  • Salt
  • Pepper
  • 1 tbsp, plus 1 tsp extra virgin olive oil
  • 12-inch skillet
  • Tongs
  • Meat thermometer
  • Plate
  • Aluminium foil
  • Two pieces bacon
  • One yellow onion, diced
  • 1 tbsp all-purpose flour
  • 1 bottle beer
  • Whisk
  • 1/2 cup stock
  • 1/2 to 1 tsp cayenne pepper
  • 4 pork loin chops
  • 4-inch deep baking dish
  • 1/4 cup yellow onion
  • Large sauce pan
  • 1/4 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tsp chilli powder
  • 1/2 tsp ground black pepper

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    Beer Gravy

  1. 1

    Sprinkle both sides of four pork chops with salt and pepper to taste. Choose 1-inch thick, bone-in pork chops.

  2. 2

    Heat 1 tbsp extra virgin olive oil over medium-high heat in a 12-inch skillet. Add the seasoned pork chops to the pan. Cook for 10 to 12 minutes, turning at least once during the cooking time. Cook until the pork chops turn brown and caramelise on the outside and reach an internal temperature of 62.8 degrees C. Transfer the pork chops to a plate using tongs. Cover the plate with aluminium foil to keep them warm.

  3. 3

    Chop two thick sliced pieces of bacon to the skillet with 1/2 tsp olive oil. Heat for two to three minutes until the bacon browns. Add one diced yellow onion to the bacon. Reduce the heat to medium and cook the onions for six to seven minutes, or until they become soft and translucent.

  4. 4

    Create the gravy by sprinkling the top of the bacon and onion mixture with 1 tbsp all-purpose flour. Cook for one minute to cook off the starch flavour of the flour. Pour in one bottle amber or dark beer. Continue to cook for one to two minutes to cook off the alcohol and reduce the moisture in half. Use a whisk to mix in 1/2 cup chicken, beef or vegetable stock. Stir in 1/2 to 1 tsp cayenne pepper to add spice, if desired. Season with salt and pepper to taste and pour the gravy over the reserved pork chops.

    Maple Gravy

  1. 1

    Season four pork loin chops with salt and pepper. Heat the pork chops in a 12-inch skillet over medium heat until the outsides turn light brown. Transfer the chops to a 4-inch deep baking dish and set it aside.

  2. 2

    Dice 1/4 cup yellow onion and place it in a large saucepan. Pour in 1/4 cup maple syrup, 1 tbsp apple cider vinegar, 1/4 cup water and 1 tbsp. Worcestershire sauce. Stir in 1 tsp chilli powder, 1/2 tsp ground black pepper and salt to taste. Heat over medium heat until warm, stirring occasionally.

  3. 3

    Pour the maple sauce over the pork chops in the baking dish. Bake in an oven that is preheated 204 degrees C for 45 minutes. Every 15 minutes, spoon the gravy over the pork chops to baste. Check the pork chop temperature to ensure they are at 62.8 degrees C.

  4. 4

    Remove the pork chops from the baking dish and place them on a plate, and cover them in aluminium foil. Transfer the sauce to a saucepan.

  5. 5

    Sprinkle the sauce with 1 tbsp all-purpose flour to thicken it into gravy. Stir the mixture and cook over medium heat for one to two minutes. Serve the pork chops with the maple gravy.

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