Southern-style pork chops and gravy

Updated at: Sat, 09 Mar 2024 22:32:10 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Cut potatoes into ½-inch pieces. Halve, peel, and thinly slice half the onion. Peel and finely chop garlic.

Step 2

Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.

Step 3

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Step 4

While potatoes are cooking, pat pork dry with paper towels; season all over with garlic powder, salt, and pepper. Place ¼ cup flour in a shallow dish. Press pork into flour, turning to lightly coat all over. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side (reduce heat if pork begins to brown too quickly). Turn off heat; transfer to a plate. Wipe out pan.

Step 5

Melt 2 TBSP butter in pan used for pork over medium heat. Add sliced onion and 1 tsp dried thyme; cook, stirring occasionally, until softened, 4-5 minutes. Add chopped garlic and 1 TBSP flour; stir until onion is coated and flour starts to turn golden, 2-3 minutes. Gradually stir in ½ cup water until combined. Stir in stock concentrates. Return pork to the pan; turn to coat.

Step 6

Mash potatoes with sour cream and 1 TBSP butter until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper. Divide pork, mashed potatoes, and broccoli between plates. Spoon any remaining gravy over pork.

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