Pork Chops with Mashed Potatoes and Gravy

In this decadent dinner we sous vide pork chops until juicy and then sear them in a hot skillet to develop a rich and flavorful exterior crust. We then use the pan drippings as the base for our pork gravy, which we serve on top of fluffy mashed potatoes. If you use cut Yukon gold potatoes we do not recommend scheduling this meal, as the Suvie Starch Cooker is not refrigerated; if you would like the ease of scheduling this meal, we recommend using baby potatoes instead. 

Pork Chops with Mashed Potatoes and Gravy

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 2 hours and 30 minutes
  • Print


  • 2 (7 oz) pork chops, vacuum sealed
  • 1 lb baby potatoes or yukon golds, cut into 2-inch pieces
  • 2 tbsp unsalted butter, softened 
  • ½ cup milk, warmed 
  • 1 tsp onion powder 
  • ½ tsp smoked paprika
  • 1 tbsp flour, plus ¼ cup, separated 
  • 2 tbsp vegetable oil
  • 1 ½ cups chicken or beef broth


1) Place pork chops in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Input settings, and Cook Now or Schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 140°F for 2 hours

Top Zone: None

2) Place 1 lb potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Potatoes, Cut, 45 minutes

3) Once the potatoes have finished cooking, transfer to a large bowl with the butter and mash thoroughly. Gently stir in the milk, season to taste with salt and pepper, and set aside until ready to serve. 

4) After the pork has finished cooking, remove from packaging and pat dry thoroughly.

5) Stir onion powder, smoked paprika, 1 tbsp flour, ½ tsp salt, and ½ tsp ground black pepper together in a shallow dish. Dredge pork in the flour mixture. 

6) Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat until shimmering. Add the pork and cook for 1 minute per side until browned. Remove and set aside

7) Reduce heat to low, add the remaining 1 tbsp vegetable oil, and then sprinkle in remaining ¼ cup flour, stirring constantly until flour is browned and smells nutty, about 4 minutes.

8) Slowly whisk in chicken broth until smooth and no lumps remain, simmer for 2 minutes until thickened. Season gravy to taste with salt and pepper. Divide pork, mashed potatoes, and gravy between plates.


Nutritional Information per serving (2 servings per recipe): Calories 720, Total Fat 37g, Total Carbohydrates 46g, Total Sodium 450mg, Total Protein 51g

CategoriesDinner My Cook Pork
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