Braised Pork with Gravy

This is a super yummy way to make pork that is cutable with a fork! Serve it with potatoes, polenta, or just a smile and everyone will join the clean plate club!
  •   Watch video


  • Pork loin cut into 6 to 10 - ¾ inch steaks
  • olive oil, enough for 2-3 tbs per pan
  • chicken stock
  • 2-3 tbs flour
  • rosemary, one heavy pinch per steak
  • thyme, one heavy pinch per steak
  • salt and pepper, one heavy pinch per steak
  • 3-4 cups chicken stock


Season each piece of pork with salt, pepper, rosemary, and thyme and pat into meat. Dredge meat through flour and set aside. Heat your oil over medium high heat, (you might have to use two large pans if you have a lot of steaks), then once the oil is very hot, CAREFULLY place your steaks into the oil. Fry for two minutes on each side, then remove from the oil and let oil cool for a few minutes. Carefully add your chicken stock to your pans (3 cups for less steaks, 4 if you got more steaks). Heat your pans to medium and return your pork to the pan. Cook for 20 minutes, flipping half way through. Remove your pork from the pan and turn off your heat. In a small bowl, mix 2 tbs flour with 2 tbs of water and stir well. Pour half of the flour mixture into each pan (or all of it if you used one pan) and whisk well. Turn your heat back to medium high and whisk until you have a nice gravy. Adjust the thickness by adding more or less flour. You are ready to plate up some awesome braised pork the second that gravy sets, so plate your some pork, pour on the gravy, and join the clean plate club!