Name: Diner-Style Pork Chops and Gravy
Total time: 30 min
Ingredients: 8 slices bacon, chopped; 4 bone-in rib or center-cut pork chops, about 1 inch thick; Salt and pepper; 1 onion, halved and sliced thin; 2 tablespoons all-purpose flour; 1 1/2 teaspoons fennel, ground (see note); 1 1/2 teaspoons ground sage; 1/2 cup low-sodium chicken broth; 2 cups whole milk

Why This Recipe Works

Thick bone-in rib or center-cut pork chops were ideal for our Diner-Style Pork Chops and Gravy. The bone kept the meat moist and prevented it from overcooking. Onion, ground fennel, and ground sage flavored our gravy, while cooking the flour we used to thicken the gravy removed any starchy aftertaste. Whole milk provided a silky texture and dairy flavor to our Diner-Style Pork Chops and Gravy, and cutting the milk with chicken broth added a savory element.

Before You Begin

If you can’t find ground fennel, use a coffee grinder to process 1½ teaspoons of whole fennel seeds to a fine powder.

Instructions

Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes; transfer to paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from skillet. Pat chops dry with paper towels and season with salt and pepper. Cook chops in skillet until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.

Add onion to fat in skillet and cook, covered, until softened and browned, about 4 minutes. Stir in flour, fennel, and sage and cook until flour is absorbed, about 1 minute. Whisk in broth and milk, then reduce heat to medium and simmer until sauce is thickened, about 8 minutes. Stir in reserved bacon and any accumulated pork juices and season with salt and pepper. Pour gravy over chops. Serve.