Skillet Pork Chops with Peppers, Onions, and Brown Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8 oz each)
• 1 1/4 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper, plus more to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp neutral oil (canola or avocado)
• 2 tbsp unsalted butter, divided
• 1 large yellow onion, sliced (about 2 cups)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup low-sodium beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1 tsp Dijon mustard (optional)
• 1 tbsp chopped parsley (optional, for serving)

Do This

• 1. Pat chops dry; season with salt, pepper, paprika, and garlic powder.
• 2. Sear in a hot skillet with oil + 1 tbsp butter, 3–4 minutes per side; remove to a plate.
• 3. Sauté onions and bell peppers until softened, 6–8 minutes; add garlic for 30 seconds.
• 4. Melt remaining 1 tbsp butter, sprinkle in flour, and cook 1 minute while stirring.
• 5. Whisk in broths, Worcestershire, thyme (and Dijon if using); simmer until lightly thickened, 2–4 minutes.
• 6. Return chops (and juices) to the skillet; cover and simmer until 145°F internal, 6–10 minutes.
• 7. Rest 5 minutes, spoon gravy and peppers/onions over top, and serve hot.

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Why You’ll Love This Recipe

• Classic diner comfort: golden-seared pork chops smothered in peppers, onions, and light brown gravy.
• One-skillet method means deep flavor and easy cleanup.
• Juicy pork, not dry: you’ll finish gently in gravy to hit a perfect 145°F.
• Flexible and family-friendly: great with mashed potatoes, rice, egg noodles, or biscuits.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, 3 garlic cloves, parsley (optional)
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: neutral oil, kosher salt, black pepper, paprika, garlic powder, all-purpose flour, low-sodium chicken broth, low-sodium beef broth, Worcestershire sauce, dried thyme, Dijon mustard (optional)

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 1 inch thick; about 2 lb total)
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp neutral oil (canola or avocado)
• 2 tbsp unsalted butter, divided

Peppers & Onions

• 1 large yellow onion, thinly sliced (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced

Light Brown Gravy

• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup low-sodium beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1 tsp Dijon mustard (optional, for a little diner-style tang)
• Salt and black pepper, to taste

For Serving (Optional)

• 1 tbsp chopped parsley
• Mashed potatoes, rice, egg noodles, or biscuits

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Set the pork chops on a plate and pat them very dry with paper towels (this helps you get that diner-style browning). In a small bowl, mix together 1 1/4 tsp kosher salt, 3/4 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder. Sprinkle the seasoning evenly over both sides of the pork chops.

If you have time, let the chops sit at room temperature for 10 minutes while you slice the onions and peppers. This takes the chill off and helps them cook evenly.

Step 2: Sear the pork chops until deeply golden

Place a large heavy skillet (a 12-inch cast iron skillet is ideal) over medium-high heat for 2 minutes. Add 1 tbsp neutral oil and 1 tbsp butter. When the butter is melted and the pan is shimmering, add the pork chops.

Sear for 3–4 minutes per side without moving them around, until you get a rich golden-brown crust. Transfer the chops to a clean plate (they will not be fully cooked yet).

Step 3: Sauté the onions and bell peppers

Reduce heat to medium. Add the sliced onion, red bell pepper, and green bell pepper to the skillet. Cook, stirring and scraping up browned bits from the bottom, until the vegetables soften and start to take on a little color, about 6–8 minutes.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build a quick roux for the gravy

Push the peppers and onions to the edges of the skillet to clear a spot in the center. Add the remaining 1 tbsp butter to the center and let it melt.

Sprinkle 2 tbsp flour over the melted butter and stir constantly for 1 minute, coating the flour with fat and cooking off the raw taste. (It will look like a thick paste and may cling to the vegetables a bit—that’s perfect.)

Step 5: Whisk in the broths and season the gravy

While stirring, slowly pour in 1 1/2 cups chicken broth and 1/2 cup beef broth. Whisk or stir vigorously to smooth out any lumps. Add 1 tsp Worcestershire sauce, 1/2 tsp dried thyme, and 1 tsp Dijon mustard (if using).

Bring the gravy to a gentle simmer and cook until lightly thickened, about 2–4 minutes. Taste and adjust with a pinch more salt and pepper if needed. You’re aiming for a pourable gravy that still clings to the pork chops.

Step 6: Finish the pork chops in the gravy

Return the pork chops to the skillet along with any juices on the plate. Nestle them down into the gravy and vegetables so they’re mostly surrounded.

Reduce heat to low, cover, and simmer gently until the thickest part of the pork reaches an internal temperature of 145°F, about 6–10 minutes (timing depends on thickness). Use an instant-read thermometer for accuracy.

Step 7: Rest briefly, then serve diner-style

Turn off the heat and let the pork chops rest in the skillet, uncovered, for 5 minutes. This helps keep them juicy.

Spoon plenty of peppers, onions, and gravy over each chop. If you like, finish with 1 tbsp chopped parsley. Serve hot over mashed potatoes, rice, noodles, or with biscuits to soak up the gravy.

Pro Tips

• Don’t skip drying the chops: Moisture is the enemy of browning. Dry chops = better crust = better flavor.
• Use the thermometer: Pull at 145°F and rest 5 minutes for juicy pork. Overcooking is the main reason pork chops turn tough.
• Control gravy thickness: If it gets too thick, whisk in 1–3 tbsp extra broth. If too thin, simmer uncovered for 1–2 minutes.
• Scrape the skillet: Those browned bits left from searing are basically “free flavor” for your gravy.
• Keep the simmer gentle: A hard boil can tighten the meat. Low heat finishes the chops tenderly.

Variations

• Mushroom diner gravy: Add 8 oz sliced cremini mushrooms with the onions and peppers; cook until their moisture evaporates before making the roux.
• Spicy smothered chops: Add 1/4 tsp cayenne to the seasoning and stir 1–2 tsp hot sauce into the gravy.
• Boneless pork chops: Use 4 boneless chops (6–7 oz each). Sear 2–3 minutes per side and simmer only until 145°F, usually 4–7 minutes.

Storage & Make-Ahead

Refrigerate: Cool leftovers within 2 hours, then store pork chops with gravy and vegetables in an airtight container for up to 3 days.

Reheat: Warm gently in a covered skillet over low heat until the gravy is steaming and the pork is heated through (aim for 165°F for leftovers). Add a splash of broth (about 1–2 tbsp) if the gravy has thickened too much.

Make-ahead tip: Slice the peppers and onion up to 24 hours ahead and store them covered in the refrigerator. For best texture, cook the pork chops fresh, but the gravy/veg base can be made earlier the same day and reheated gently before adding the chops to finish.

Nutrition (per serving)

Approximate, will vary by brand and chop size: 430 calories; 28 g protein; 29 g fat; 12 g carbohydrates; 2 g fiber; 4 g sugar; 820 mg sodium.