Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops (about 1 inch thick, 8 oz each)
- 1 1/2 tsp kosher salt, divided
- 2 tsp coarsely cracked black pepper, divided (plus more to taste)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup all-purpose flour
- 2 tbsp neutral oil (canola or vegetable)
- 4 tbsp unsalted butter, divided
- 2 cups whole milk (warmed)
Do This
- 1) Pat chops dry; season with 1 tsp salt, 1 tsp cracked pepper, garlic powder, and onion powder.
- 2) Dredge lightly in flour; shake off excess.
- 3) Pan-fry in oil + 2 tbsp butter in a skillet over medium-high heat until browned, 4–5 minutes per side.
- 4) Reduce heat to medium; cook until the thickest part reaches 145°F, about 2–4 minutes more. Rest 5 minutes.
- 5) For gravy, keep about 2 tbsp drippings in the pan; add 2 tbsp butter and whisk in 2 tbsp flour. Cook 1 minute.
- 6) Whisk in warm milk; simmer 3–5 minutes until thick. Add remaining pepper and salt to taste.
- 7) Serve pork chops smothered in peppery milk gravy.
Why You’ll Love This Recipe
- Real-deal comfort food: crispy-edged pork chops with a creamy, pepper-forward gravy.
- One skillet: the gravy is built right on top of the flavorful browned bits.
- Weeknight friendly: ready in about 30 minutes with pantry staples.
- Easy to customize: make it extra peppery, a little thinner, or richer with a splash of cream.
Grocery List
- Produce: Optional chopped parsley (for serving)
- Dairy: Unsalted butter, whole milk
- Meat: Bone-in pork chops (about 1 inch thick)
- Pantry: All-purpose flour, kosher salt, cracked black peppercorns (or coarse black pepper), garlic powder, onion powder, neutral oil
Full Ingredients
For the pork chops
- 4 bone-in pork chops, about 1 inch thick (about 2 lb total; roughly 8 oz each)
- 1 tsp kosher salt
- 1 tsp coarsely cracked black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup all-purpose flour (for light dredging)
- 2 tbsp neutral oil (canola or vegetable)
- 2 tbsp unsalted butter
For the milk-and-black-pepper gravy
- 2 tbsp pan drippings (left in the skillet after frying; add a little more butter if needed)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed (about 110°F; warm to the touch, not simmering)
- 1 tsp coarsely cracked black pepper (plus more to taste)
- 1/2 tsp kosher salt, plus more to taste
Optional for serving
- 1 tbsp chopped parsley
Step-by-Step Instructions
Step 1: Prep and season the pork chops
Pat the pork chops very dry with paper towels. This helps them brown instead of steaming.
Season both sides evenly with 1 tsp kosher salt, 1 tsp cracked black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder.
Step 2: Dredge lightly in flour
Place 1/2 cup flour in a shallow bowl or pie dish. Dredge each pork chop on both sides, tapping off the excess.
You want a thin, even coating. Too much flour can burn in the skillet and make the gravy taste bitter.
Step 3: Pan-fry to build a deep brown crust
Heat a large heavy skillet (a 12-inch cast iron skillet works great) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and 2 tbsp unsalted butter. When the butter is melted and the fat shimmers, add the pork chops.
Cook for 4–5 minutes on the first side without moving them much, until you see a deep golden-brown crust. Flip and cook the second side for 4–5 minutes.
Step 4: Finish to temperature and rest
Reduce heat to medium and continue cooking until the thickest part of each chop reaches an internal temperature of 145°F, about 2–4 minutes more (timing depends on thickness).
Transfer pork chops to a plate and rest for 5 minutes. Resting keeps them juicy and gives you time to make the gravy.
Step 5: Set up the skillet for gravy
Carefully pour off excess fat from the skillet, but keep the browned bits. Leave about 2 tbsp drippings in the pan (if you have less, add a little extra butter to make up the difference).
Return the skillet to medium heat.
Step 6: Make a quick roux with butter and flour
Add 2 tbsp unsalted butter to the skillet. Once melted, whisk in 2 tbsp flour. Keep whisking and cook for 1 minute to remove the raw flour taste. The mixture should look like a smooth paste and smell lightly toasty.
Step 7: Whisk in milk and make it peppery
Slowly whisk in 2 cups warmed whole milk. Start with a small splash to loosen the roux, then add the rest in a steady stream, whisking constantly to prevent lumps.
Simmer gently (do not boil hard) for 3–5 minutes, whisking often, until the gravy coats the back of a spoon.
Season with 1 tsp cracked black pepper and 1/2 tsp kosher salt. Taste and adjust. This dish is meant to be boldly peppery, so feel free to add an extra 1/2–1 tsp cracked pepper if you love the bite.
Step 8: Serve the pork chops with gravy
Plate the pork chops and spoon the hot pepper milk gravy over the top. Add a little extra cracked black pepper if you like.
Optional: finish with chopped parsley for a bit of color.
Pro Tips
- Use warm milk: Warming the milk (about 110°F) helps the gravy turn silky and reduces lump risk.
- Watch the flour in the pan: If the browned bits look very dark (near black), wipe the skillet quickly and start the gravy with butter and a fresh roux to avoid bitterness.
- Don’t overcook pork: Pull at 145°F and rest. Overcooked chops get dry fast, especially lean cuts.
- Control gravy thickness: Too thick? Whisk in additional milk, 1 tbsp at a time. Too thin? Simmer another 1–2 minutes.
- Cracked pepper matters: Coarsely cracked pepper gives a warm, spicy bite and a classic speckled look in the gravy.
Variations
- Extra-rich gravy: Replace 1/2 cup of the milk with 1/2 cup heavy cream (keep the total liquid at 2 cups).
- Herbed pork chops: Add 1 tsp dried thyme to the flour dredge or sprinkle a little fresh thyme over the finished dish.
- Spicy pepper gravy: Add 1/8–1/4 tsp cayenne to the gravy along with the black pepper.
Storage & Make-Ahead
Store leftover pork chops and gravy in airtight containers in the refrigerator for up to 3 days. Reheat gently: warm the gravy in a saucepan over low heat, whisking in a splash of milk (about 1–3 tbsp) to loosen it. Reheat pork chops in a covered skillet over low heat with a spoonful of gravy or a splash of water until just warmed through (aim for 150–155°F so you don’t dry them out).
Nutrition (per serving)
Approximate (includes gravy): 520 calories, 36 g protein, 34 g fat, 18 g carbohydrates, 2 g fiber, 650 mg sodium.
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