Browned Pork Chops And Gravy Recipes

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

Steps:

• For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
• Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
• Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
• Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Steps:

• In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

Steps:

• Combine sage, marjoram, pepper and salt; rub on both sides of chops.
• Lightly coat large nonstick skillet with oil or spray and heat over medium.
• Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
• Remove from skillet and keep warm.
• Add onion and garlic to skillet and cook and stir for 2 minutes.
• Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
• Whisk together sour cream, flour and mustard in a medium bowl.
• Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
• Cook, stirring constantly, until mixture comes to a boil.
• Serve over pork chops and noodles.

Steps:

• Trim fat from chops.
• Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
• Spray large nonstick skillet with cooking spray and heat over medium heat.
• Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
• Remove chops from skillet and keep warm.
• Add onion and garlic to skillet, cook and stir 2 minutes.
• Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
• Whisk together sour cream, flour and mustard in medium bowl.
• Whisk in about 3 tablespoons broth from the skillet.
• Stir sour cream mixture into skillet.
• Cook, stirring constantly, until mixture comes to a boil.
• Serve over pork chops and noodles.
• Sprinkle with parsley, if desired.