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Lunch / Dinner

Pan-Roasted Pork Chops with Milk Gravy

Farmhouse or farm-kitchen favorites conjure up a variety of images that encompass a whole slew of hearty, comforting platefuls of food. After all, traditionally they had to be all of that — they needed to feed hungry farmers after a day of hard, physical work. And you should prepare and share the same from-scratch, stick-to-your-ribs goodness for the hungry crew gathered around your table at the end of the day.

Start with this simple classic — pan-roasted pork chops smothered in a milk gravy. The one essential to preparing this meal is a farm kitchen staple — a cast-iron skillet. The chops get the best browning from the even heat retention and distribution of cast iron.


4 servings

Total Time

30 minutes

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Test Kitchen Tips

If you buy thinner pork chops, be sure to check them for doneness sooner than the recipe directs, as they will cook faster and can quickly dry out.


Preheat oven to 425°.

Heat oil in a 12-inch cast-iron skillet over medium-high until it shimmers.

Dredge chops in flour; shake off excess, reserving any remaining dredging flour. Sear chops in skillet until one side is browned; flip chops and transfer skillet to the oven. Roast chops until a thermometer inserted into the side, but not touching bone, registers 145°, 810 minutes. Transfer chops to a plate and let rest while making gravy.

Whisk remaining dredging flour into drippings in skillet over medium heat until smooth; cook 1 minute. Whisk in milk until mixture is smooth; cook, whisking occasionally, until gravy thickens, about 3 minutes. Stir in sage and season gravy with salt and pepper. Serve pork chops with gravy.


Dredging chops in flour before searing them aids in browning and helps thicken the pan gravy.


For an accurate reading, insert the thermometer into the chop’s side, without touching the bone.

Nutritional Facts

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