Entree: United States – Southern Plains United States (Oklahoma) – Oklahoma Pork Chop Dinner

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 4 bone-in pork chops, thick-cut, approx. 10 oz (285 g) each
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 1 tbsp (12 g) packed brown sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 1 tsp (4 g) garlic powder
- 1 tsp (4 g) onion powder
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 cups (480 ml) low-sodium chicken stock (for gravy)
- 1 tsp (5 ml) Worcestershire sauce
- 4 large russet potatoes, about 2 lb (900 g) total, peeled and cut into chunks
- 4 tbsp (57 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed (more as needed)
- 1/2 tsp (2.5 g) kosher salt for potatoes (adjust to taste)
- 1 lb (450 g) fresh green beans, trimmed
- 4 slices bacon, chopped (approx. 2 oz / 57 g)
- 1 small yellow onion, thinly sliced
- 1 clove garlic, minced (about 1/2 tsp / 1.5 g)
- 2 tsp (10 ml) apple cider vinegar (for green beans)
- Salt and black pepper to taste for vegetables
- Optional quick applesauce:
  - 3 medium apples (e.g., Gala or Fuji), peeled, cored, and chopped (about 1 lb / 450 g)
  - 1/4 cup (50 g) granulated sugar (or to taste)
  - 1/2 cup (120 ml) water
  - 1/2 tsp (1 g) ground cinnamon
  - 1 tsp (5 ml) lemon juice

Instructions

Short Description:
Thick-cut, seasoned bone-in pork chops pan-seared and finished in the oven, served with creamy mashed potatoes, skillet green beans with bacon, a pan gravy made from the chop drippings, and a quick spiced applesauce optional side.

Regional Notes:
This Oklahoma version uses thick-cut bone-in chops with a straightforward Southern spice rub and pan gravy—common in Oklahoma home kitchens—and pairs the protein with mashed potatoes and green beans for a hearty single-plate dinner. Unlike thinner-cut midwestern or country-style variants, these chops are seared to form a crust and finished in the oven, and applesauce is included as the traditional optional accompaniment.

1. Preheat the oven to 400°F (200°C). Set a rack in the center position.
2. In a shallow dish, mix 1/2 cup (60 g) flour with the brown sugar, 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Pat the pork chops dry with paper towels and dredge each chop lightly in the seasoned flour, shaking off excess; set on a plate.
3. Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add the vegetable oil and 1 tbsp (14 g) butter. When the fat is shimmering, add the pork chops and sear until a deep golden crust forms, about 3–4 minutes per side. Do not overcrowd the pan; sear in batches if needed.
4. Transfer the skillet with the seared chops to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 8–12 minutes depending on thickness. Remove the chops to a cutting board, tent loosely with foil, and let rest for 5 minutes.
5. While the chops are roasting, make the mashed potatoes: place the potato chunks in a large pot and cover with cold water by 1 inch (2.5 cm). Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, about 15–20 minutes. Drain well and return to the pot.
6. Mash the potatoes with 3 tbsp (43 g) butter and warmed milk, adding more milk if needed to reach desired creaminess. Season with 1/2 tsp (2.5 g) kosher salt and black pepper to taste. Keep warm.
7. Make the green beans: in a separate large skillet, cook the chopped bacon over medium heat until crisp, about 5–7 minutes. Remove most of the bacon fat, leaving about 1 tbsp (15 ml) in the pan. Add the sliced onion and cook 3–4 minutes until beginning to soften, then add the green beans and sauté 6–8 minutes until bright green and tender-crisp. Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tsp (10 ml) apple cider vinegar, season with salt and pepper, and stir in the crisp bacon pieces. Keep warm.
8. Make the pan gravy: return the ovenproof skillet used for the chops to medium heat (be careful—the handle is hot). Pour off excess fat leaving about 2 tbsp (30 ml) of fat and any brown bits. Sprinkle 3 tbsp (24 g) all-purpose flour into the fat and whisk constantly for 1–2 minutes to make a roux and cook out the raw flour taste. Gradually whisk in 2 cups (480 ml) chicken stock until smooth. Add 1 tsp (5 ml) Worcestershire sauce and simmer, whisking occasionally, until the gravy thickens, about 3–5 minutes. Taste and season with salt and pepper as needed.
9. Optional quick applesauce: in a small saucepan combine the chopped apples, 1/4 cup (50 g) sugar, 1/2 cup (120 ml) water, and 1/2 tsp (1 g) cinnamon. Bring to a simmer, cover, and cook 12–15 minutes until apples are very soft. Mash with a fork or potato masher to desired texture, stir in 1 tsp (5 ml) lemon juice, and keep warm.
10. To serve, plate a pork chop over a scoop of mashed potatoes, spoon pan gravy over the chop and potatoes, and add a portion of green beans to the side. Offer the warm applesauce on the plate or in a small ramekin as the traditional accompaniment.
11. Leftovers: refrigerate within 2 hours. Store gravy separately if possible; reheat gently in a skillet or microwave until hot.