4-6 pork chops 3 tablespoons unsalted butter 3 tablespoons flour 1 1/4 cups chicken broth olive oil black pepper salt
Season pork chops with salt and pepper on both sides. Heat a large skillet over medium-high heat and add the olive oil. Sear pork chops for 3-4 minutes on each side, until well browned. Remove pork chops from skillet, cover to keep warm.
Reduce the heat to medium-low, add the butter to the skillet. Once butter is melted add the flour and whisk to combine. Cook for 1 minute, whisking occasionally. Slowly add chicken broth, whisking continuously until the mixture is smooth, without any lumps. Season with salt and pepper. Cook gravy for 3-4 minutes until slightly thickened.
Return the pork chops to skillet and coat in gravy. Cover with a lid and cook until pork chops reach an internal temperature of 145. (approx 8 min for 1-1/2”) Remove from heat. Serve the pork chops with plenty of gravy.
