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Beef Chops with Creamy Gravy and Potatoes

Tender beef chops seared and smothered in a creamy gravy, served alongside tender potatoes—this comforting classic is perfect for cozy dinners or entertaining guests.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Beef Chops
  • 4 pieces bone-in beef chops about 1 inch thick
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp vegetable or olive oil
For the Gravy and Potatoes
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cups low sodium chicken broth
  • ½ cup heavy cream or whole milk
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 2 lbs baby potatoes halved or quartered if large
  • 2 tbsp butter
  • to taste garnish fresh parsley chopped

Method
 

Preparation
  1. Pat the beef chops dry with paper towels and season both sides generously with salt, pepper, paprika, and garlic powder.
Searing
  1. Heat the vegetable or olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Once the oil is hot, add the seasoned beef chops and sear for 3–4 minutes on each side until they develop a golden-brown crust.
  3. Remove the chops from the pan and set them aside.
Cooking the Onions
  1. In the same pan, add the sliced onions and sauté for about 5 minutes or until they become soft and golden.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
Making the Gravy
  1. Sprinkle the flour over the cooked onions and stir to coat evenly.
  2. Slowly whisk in the chicken broth, making sure it’s smooth and lump-free.
  3. Add the heavy cream, thyme, and butter, then let the mixture simmer for about 5 minutes until it thickens.
Combining the Potatoes and Chops
  1. Nestle the halved potatoes into the gravy, then place the beef chops on top.
  2. Spoon some of the gravy over the meat.
Cooking Low and Slow
  1. Cover the skillet with a lid and reduce the heat to low.
  2. Cook for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender and the beef chops have reached an internal temperature of 145°F (63°C).
Garnishing and Serving
  1. Once everything is cooked, garnish with freshly chopped parsley and serve hot.

Notes

Choose bone-in beef chops for extra flavor and tenderness. Substitute heavy cream with whole milk for a lighter version or use a mix for a richer taste. Optionally add carrots or green beans for extra nutrition.