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A comforting skillet of golden-browned smothered pork chops nestled among tender potatoes and coated in a rich, savory herb gravy.

One-Skillet Pork Chops with Potatoes and Gravy

One-skillet pork chops with tender potatoes and a rich, savory gravy. Pork chops are seared for flavor, then simmered with potatoes, onion, and green pepper in a creamy gravy for a complete, comforting meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pork chops bone-in or boneless, about 1-inch thick
  • 4 medium potatoes peeled and cut into chunks
  • 1 green bell pepper diced
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 2 cups chicken or beef broth
  • 1 cup heavy cream or whole milk
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Equipment

  • Large skillet with lid

Method
 

  1. Season pork chops with salt and pepper. Sear in olive oil over medium-high heat until golden, 3–4 minutes per side. Remove and set aside.
  2. Add butter, onion, and bell pepper to the skillet; cook until softened. Stir in garlic.
  3. Sprinkle flour over vegetables and stir to coat. Slowly add broth while stirring, then stir in cream and thyme. Season.
  4. Nestle pork chops and potato chunks into the gravy. Bring to a simmer, reduce heat, cover, and cook 30–35 minutes until potatoes are tender and pork reaches 145°F.
  5. Adjust gravy thickness with a splash of broth if needed. Spoon gravy over everything and serve.

Notes

A good sear is key for flavor. Bone-in or boneless both work. Heavy cream makes the richest gravy; milk is a lighter option. Leftovers reheat well. Excellent with a simple green vegetable or salad on the side.