About the Recipe
Crispy, golden fried pork chops smothered in rich, savory gravy, paired with buttery mashed potatoes and tender broccoli with sautéed mushrooms this is real-deal comfort food. It’s hearty, flavorful, and perfect for when you want a plate that feels like home but tastes restaurant-quality.
Ingredients
Pork Chops & Gravy
4 bone-in pork chops (or boneless)
1 cup all-purpose flour
1 tbsp seasoned salt
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne (optional for heat)
Oil for frying
Gravy:
3 tbsp oil (from frying)
3 tbsp flour
2 cups chicken broth (or water + bouillon)
1/2 cup milk or heavy cream
1/2 onion, sliced
Salt & pepper to taste
Mashed Potatoes
2 lbs russet potatoes, peeled & cubed
4 tbsp butter
1/2 cup milk (warm)
Salt to taste
Broccoli & Mushrooms
2 cups broccoli florets
1 cup sliced mushrooms
2 tbsp butter or oil
1 tsp garlic (optional)
Salt & pepper to taste
Preparation
1. Prep Everything
Wash and cut your potatoes
Season pork chops lightly with salt & pepper
Slice onions and mushrooms
2. Season & Dredge Pork Chops
In a bowl, mix flour + all seasonings
Coat pork chops in the seasoned flour (press it in real good for that crust)
3. Fry the Pork Chops
Heat oil in a skillet over medium-high heat
Fry pork chops 4–5 minutes per side until golden brown
Remove and set aside (they’ll finish cooking in gravy)
4. Make the Gravy
In the same pan, keep about 3 tbsp oil
Add flour → stir to make a roux (cook until golden brown)
Add onions and cook until soft
Slowly pour in broth while whisking
Stir in milk
Season to taste
5. Smother the Pork Chops
Add pork chops back into the gravy
Cover and simmer 15–20 minutes until tender
6. Make the Mashed Potatoes
Boil potatoes in salted water until fork-tender (about 15 min)
Drain and mash
Add butter + warm milk
Season with salt and whip until smooth
7. Cook Broccoli & Mushrooms
In a pan, melt butter
Add mushrooms first → cook until browned
Add broccoli + garlic
Sauté until tender but still vibrant