Old-Fashioned Milk-Gravy Pork Chops With Cracked Pepper

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 pork chops (bone-in or boneless), 1 inch thick (about 2 to 2 1/2 lb total)
• 2 tsp kosher salt, divided
• 2 1/2 tsp coarsely cracked black pepper, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup all-purpose flour
• 2 tbsp neutral oil (canola or avocado)
• 4 tbsp unsalted butter, divided
• 1/2 small yellow onion, finely minced (about 1/3 cup)
• 2 cloves garlic, minced
• 2 1/2 cups whole milk, warmed to 110°F
• 1 tsp Worcestershire sauce
• 1/2 cup low-sodium chicken broth (or water)

Do This

• 1. Warm milk to 110°F; pat chops dry.
• 2. Season chops with salt, pepper, garlic powder, and onion powder; dredge in flour.
• 3. Sear in a hot skillet with oil + 2 tbsp butter, 3–4 minutes per side; remove.
• 4. Sauté onion and garlic in the drippings; add 2 tbsp butter and reserved flour to make a roux.
• 5. Whisk in broth, then warmed milk; simmer until thick and creamy, 3–5 minutes.
• 6. Return chops; cover and gently simmer 8–12 minutes until 145°F internal temp.
• 7. Rest 5 minutes; finish with extra cracked pepper and serve with plenty of gravy.

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Why You’ll Love This Recipe

• Old-school comfort: juicy pork chops tucked into a creamy, peppery milk gravy.
• One-skillet cooking: the gravy builds right on the browned bits for deep flavor.
• Farmhouse-simple ingredients you probably already have.
• Great with mashed potatoes, biscuits, rice, or egg noodles for a full-on cozy dinner.

Grocery List

• Produce: 1/2 small yellow onion, 2 garlic cloves
• Dairy: unsalted butter, whole milk
• Meat: 4 pork chops (1 inch thick)
• Pantry: all-purpose flour, kosher salt, coarsely cracked black pepper, garlic powder, onion powder, neutral oil, Worcestershire sauce, low-sodium chicken broth (or water)

Full Ingredients

For the Pork Chops

• 4 pork chops (bone-in or boneless), 1 inch thick (about 2 to 2 1/2 lb total)
• 2 tsp kosher salt, divided
• 2 1/2 tsp coarsely cracked black pepper, divided (plus more to taste at the end)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup all-purpose flour
• 2 tbsp neutral oil (canola or avocado)
• 2 tbsp unsalted butter (for searing)

For the Milk Gravy

• 1/2 small yellow onion, finely minced (about 1/3 cup)
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour (reserved from dredging; see instructions)
• 1/2 cup low-sodium chicken broth (or water)
• 2 1/2 cups whole milk, warmed to 110°F
• 1 tsp Worcestershire sauce

Step-by-Step Instructions

Step 1: Warm the milk and prep the pork

Warm the whole milk to about 110°F (warm but not hot). You can do this in a small saucepan over low heat, or in the microwave in short bursts. Set it aside.

Pat the pork chops very dry with paper towels. This helps them brown instead of steam.

Step 2: Season and dredge for a crisp, gravy-friendly crust

In a shallow dish, mix together 2 tsp kosher salt (use it all here), 2 tsp of the coarsely cracked black pepper (reserve 1/2 tsp for later), 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 cup all-purpose flour.

Dredge each pork chop in the flour mixture, pressing lightly so it adheres. Shake off excess.

Important: Measure out and reserve 3 tbsp of the seasoned flour for the gravy (you can scoop it right from the dredging dish before it gets too clumpy).

Step 3: Sear the pork chops until deeply browned

Heat a large, heavy skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and 2 tbsp unsalted butter.

When the butter is melted and foamy, add the pork chops in a single layer. Sear for 3 to 4 minutes per side, until nicely browned. (If your chops are very thick, lean closer to 4 minutes.)

Transfer the chops to a plate. They will not be fully cooked yet.

Step 4: Sauté onion and garlic in the drippings

Reduce heat to medium. Add the minced onion to the skillet and cook for 2 minutes, scraping up browned bits as it softens.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 5: Make a butter roux for a smooth, old-school gravy

Add 2 tbsp unsalted butter to the skillet. Once melted, sprinkle in the 3 tbsp reserved seasoned flour.

Whisk constantly for 1 minute. You want the flour to cook (so the gravy won’t taste raw) while staying pale-golden.

Step 6: Whisk in broth, then warmed milk, and simmer until thick

While whisking, slowly pour in the 1/2 cup chicken broth (or water). This loosens the pan drippings and keeps the gravy from getting pasty.

Still whisking, pour in the warmed milk in a steady stream. Add the 1 tsp Worcestershire sauce.

Bring the gravy to a gentle simmer (small bubbles), then reduce heat to medium-low and simmer for 3 to 5 minutes, whisking often, until it coats the back of a spoon.

Step 7: Finish cooking the chops in the gravy

Return the pork chops (and any juices on the plate) to the skillet, nestling them into the gravy.

Cover and simmer on low heat for 8 to 12 minutes, flipping once halfway through, until the thickest part of each chop reaches 145°F on an instant-read thermometer.

Turn off the heat and let the chops rest in the skillet, uncovered, for 5 minutes. The gravy will thicken slightly as it sits.

Step 8: Pepper it up and serve it farmhouse-style

Taste the gravy and add the remaining 1/2 tsp cracked black pepper (and more to taste if you like a bold pepper bite). If you want it slightly looser, whisk in 1 to 3 tbsp warm milk.

Serve the pork chops smothered in gravy. This is especially good over mashed potatoes, buttered egg noodles, or with biscuits to mop up every last bit.

Pro Tips

• Warm milk matters: Adding cold milk to a hot pan can encourage curdling. Warm it to about 110°F for a smoother gravy.
• Keep the simmer gentle: Milk gravy likes a low, steady simmer, not a rolling boil.
• Use a thermometer for perfect pork: Pull at 145°F, then rest 5 minutes so the chops stay juicy.
• Don’t skip the fond: Those browned bits from searing are the backbone of the gravy. Scrape them up when you add onion and broth.
• If the gravy thickens too much: Whisk in warm milk 1 tbsp at a time until it’s creamy and pourable.

Variations

• Extra-pepper “steakhouse” style: Increase black pepper to 1 tbsp total, and finish with an additional 1 tbsp butter whisked into the hot gravy off the heat.
• Herby farmhouse gravy: Add 1 tsp chopped fresh thyme or 1/2 tsp dried thyme to the gravy while it simmers.
• Mushroom milk gravy: Sauté 8 oz sliced mushrooms in the drippings for 5 to 6 minutes before adding the onion (or swap the onion for mushrooms).

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat until the pork reaches 165°F, adding 2 to 4 tbsp milk or water to loosen the gravy as needed. Milk gravies can separate if boiled hard, so keep reheating slow and gentle. For make-ahead, you can mince the onion and garlic up to 24 hours in advance and keep refrigerated.

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories, 39 g protein, 33 g fat, 26 g carbohydrates, 2 g fiber, 820 mg sodium.