Old-Fashioned Baked Pork Chops With Milk Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil (canola or vegetable)
• 1 small yellow onion, thinly sliced
• 3 cups whole milk, room temperature

Do This

• 1. Heat oven to 350°F. Warm milk to room temp.
• 2. Mix flour + salt + pepper + garlic powder + onion powder + paprika; dredge chops.
• 3. Brown chops in butter + oil, 3 minutes per side.
• 4. Put onions in a 9×13-inch baking dish; top with chops. Pour in milk.
• 5. Cover tightly with foil; bake 30 minutes.
• 6. Uncover, stir gravy around chops, and bake 20–30 minutes more until 145°F internal and gravy thickens.
• 7. Rest 5 minutes; spoon thickened milk gravy over chops and serve.

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Why You’ll Love This Recipe

• Old-fashioned comfort food flavor with a creamy milk gravy that thickens right in the oven.
• Baking in milk keeps pork chops exceptionally tender and juicy.
• Simple pantry ingredients, no packets, and no complicated techniques.
• Perfect over mashed potatoes, rice, or biscuits for a hearty, cozy dinner.

Grocery List

• Produce: 1 small yellow onion
• Dairy: unsalted butter, whole milk
• Pantry: all-purpose flour, kosher salt, black pepper, garlic powder, onion powder, paprika, neutral oil

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil (canola or vegetable)

Milk Gravy Base

• 1 small yellow onion, thinly sliced
• 3 cups whole milk, room temperature
• 1/2 teaspoon black pepper (this is the remaining pepper; add more to taste at the end)

Optional for Serving (not required, but highly recommended)

• Mashed potatoes, egg noodles, rice, or buttermilk biscuits
• Green beans or peas

Step-by-Step Instructions

Step 1: Prep the oven and milk

Preheat your oven to 350°F. Set a rack in the middle of the oven.

Pour 3 cups whole milk into a measuring cup and let it sit at room temperature while you prep everything else. (Room-temperature milk helps reduce the chance of curdling and encourages a smoother gravy.)

Step 2: Make the seasoned flour

In a shallow dish (pie plate works great), whisk together:

1/2 cup all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika.

Pat the pork chops dry with paper towels (this helps them brown instead of steam).

Step 3: Dredge the chops

Dredge each pork chop in the seasoned flour, coating all sides. Shake off the excess, but don’t knock it completely clean. That thin flour layer is what helps the milk turn into gravy in the oven.

Tip: If you have extra seasoned flour left, keep it. You can use a tablespoon or two later if you need a little more thickening.

Step 4: Brown the pork chops

Heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil.

When the butter is melted and foamy, add the pork chops (work in batches if needed so you don’t crowd the pan). Sear for 3 minutes per side, just until lightly golden.

You’re not cooking them through here; you’re building flavor and giving the flour a head start.

Step 5: Assemble the baking dish

Scatter the thinly sliced onion in the bottom of a 9×13-inch baking dish (or a similar 3-quart baking dish).

Lay the browned pork chops over the onions in a single layer.

Slowly pour the room-temperature milk around the chops (and a little over them). Sprinkle the remaining 1/2 teaspoon black pepper over the top.

Step 6: Bake covered, then uncover to thicken

Cover the dish tightly with foil and bake at 350°F for 30 minutes.

Remove the dish from the oven. Carefully uncover (watch the steam). Use a spoon to gently stir the milky liquid in the corners of the dish, loosening any flour that settled, then spoon some of the liquid over the chops.

Return the dish to the oven uncovered and bake an additional 20 to 30 minutes, or until the pork chops reach an internal temperature of 145°F in the thickest part.

During this uncovered time, the gravy will reduce and thicken. If it looks uneven, give it one more gentle stir halfway through, then keep baking.

Step 7: Rest, taste, and serve with plenty of gravy

Remove from the oven and let the pork chops rest in the dish for 5 minutes. Resting helps the juices settle back into the meat and gives the gravy one last chance to tighten up.

Taste the gravy and season with a pinch more salt or pepper if needed. Serve the pork chops hot with the onion-studded milk gravy spooned generously over the top.

Pro Tips

• Choose the right chops: Bone-in, 1-inch-thick chops stay much juicier than thin, boneless chops in a long bake.
• Prevent curdling: Use whole milk and let it come close to room temperature before baking. Avoid boiling the gravy on the stovetop; let the oven do the gentle thickening.
• Don’t skip the sear: Even a quick 3-minutes-per-side browning adds big flavor and helps the gravy taste rich and savory.
• Use a thermometer: Pull at 145°F for tender pork. Overcooking is the fastest way to dry chops out.
• If gravy is too thin: Keep baking uncovered for 5–10 more minutes. If you need a faster fix, whisk 1 tablespoon flour with 2 tablespoons milk, stir it into the dish, and bake 8–10 minutes more.

Variations

• Mushroom onion gravy: Add 8 oz sliced mushrooms to the baking dish with the onions (or sauté them briefly after browning the chops).
• Herb comfort version: Add 1 teaspoon dried thyme (or 1 tablespoon chopped fresh thyme) to the flour mix for a cozy, classic roast-chicken vibe.
• Extra peppery country style: Increase black pepper to 2 teaspoons total and add 1/8 teaspoon cayenne for a gentle heat.

Storage & Make-Ahead

Store leftover pork chops and gravy together in an airtight container in the refrigerator for up to 4 days. Reheat gently (to avoid separating): place in a covered skillet or baking dish with a splash of milk and warm at 300°F for 15–20 minutes, or on the stovetop over low heat until hot.

Make-ahead tip: You can mix the seasoned flour up to 3 days in advance and keep it in a sealed container. For best texture, cook the dish fresh (the gravy is creamiest right out of the oven).

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 36 g protein, 28 g fat, 25 g carbohydrates, 2 g fiber, 7 g sugar, 780 mg sodium. Values will vary with pork chop size and exact milk brand.