Cast-Iron Pork Chops with Pan Gravy & Biscuits

On the American frontier, a well-seasoned cast-iron skillet turned simple pork into a trail-worthy supper. Bone-in chops brown in butter, then the drippings become a quick sage pan gravy—served with biscuits for soaking up every bit.

Serves 4

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 4 bone-in pork chops
• 3 tbsp flour
• 1 cup stock or water
• 2 tbsp butter
• to taste salt, pepper, dried sage
• for serving biscuits or cornbread

Instructions

1. 1Season chops; brown in butter in cast iron, 4–5 min per side; rest.
2. 2Sprinkle flour into pan drippings; cook 1 minute; whisk in stock for gravy.
3. 3Season with sage, salt, and pepper. Serve chops with gravy and biscuits.