FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY
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.
SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY
Make and share this Country Fried Pork Chops With Cream Gravy recipe from Food.com.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, salt and pepper in a plate or shallow dish.
- Dredge pork chops in seasoned flour (reserve unused flour).
- Heat 4 tablespoons of oil in a large skillet.
- When hot, add the flour coated pork chops and brown on medium-high.
- Turn and brown on the other side.
- Add 1/4 cup water.
- Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
- Remove cover, increase the heat and recrisp the chops.
- Remove chops to a paper towel lined plate.
- Stir up any flour "crispies" to loosen.
- Add more oil if needed to make about 3 tablespoons.
- Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
- Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
- If the gravy is too thick, add some water.
- Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
- Season with salt and pepper.
- Serve pork chops with cream gravy.
KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY
Kirsten Goldberg was one of the pantry cooks at Boulevard. One night when I was eating at the counter opposite her station, I asked her if she had a favorite pork recipe to contribute to my book. She didn't hesitate a second and replied, "The pork chops with country gravy my mom served for breakfast." null Most times when I've had fried chops, I've been disappointed because the meat is always ends up dry from overcooking. The solution is to give the chops a quick soaking in a simple flavor brine of salt, sugar and water. If you're serving them for breakfast, brine them the night before for 2 to 4 hours. Remove the chops from the brine and keep them, wrapped, in the refrigerator until you're ready to cook them. Otherwise make breakfast a little later ? 2 hours in the brine should be enough to make them succulent. null Serve these chops in true Midwestern style with warm biscuits ? some folks spoon the gravy over the biscuits as well as the chops ? and fried or poached eggs. If you're really feeling like going "whole hog", serve up a mess of grits, too.
Provided by Food Network
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;
FRIED PORK CHOPS WITH PAN GRAVY
One of the keys to frying meat is having the oil at the right temperature (about 375°F) so it "sings" when you add the meat. At a lower temperature, meat will cook slowly and stew rather than fry, absorbing the oil and becoming greasy and heavy. Meat, fish, and vegetables begin to brown at around 230°F. The transformation that develops the characteristic brown color of foods cooked on the grill, in the oven, or in oil is called the "Maillard reaction."
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Season the pork chops generously with salt and pepper. Set aside. Place the flour in a shallow plate and mix with cayenne, salt, and pepper. Set aside.
- In a large skillet, preferably cast iron, heat the oil over medium-high heat until the temperature reaches 375°F on a deep-fat thermometer.
- Meanwhile, to cook the pork chops, add the chops, one piece at a time, to the seasoned flour and turn to coat both sides. Shake to remove excess flour.
- Add the pork chops to the hot oil without crowding. Fry until golden brown on one side and the juices are starting to pool on the surface of the meat, about 4 minutes. Using tongs, turn the chops. Cover the skillet, decrease the heat to low, and cook until the center of each chop registers 140°F on an instant-read thermometer, an additional 3 to 4 minutes. Using tongs, remove the chops to a warm platter and tent loosely with aluminum foil to keep warm.
- Pour off most of the grease, leaving 2 tablespoons in the pan along with any browned bits. Add 2 tablespoons of the remaining seasoned flour. Using a wooden spoon, cook the roux over moderate heat, stirring constantly, until nutty brown, about 3 minutes. Whisk in the chicken stock and bring to a boil over high heat. Decrease the heat to medium-low, and simmer, whisking occasionally, until thickened, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper.
- To give the chops a little crunch, I sometimes add a few tablespoons of fine cornmeal to the seasoned flour. You can also season the mixture with paprika in addition to the cayenne.
FRIED PORK CHOPS WITH BROWN MILK GRAVY
This is the way we cooked pork chops in my younger days down south. It is NOT a recipe for those beautiful thick chops that need tender care. It IS a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream.
Provided by ninja
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim excess fat from chops. Season chops with seasoned salt or salt and pepper.
- Mix flour with 2 teaspoons seasoned salt, dry mustard, pepper and paprika. Adjust seasonings as needed. If making gravy, remove 2 tablespoons seasoned flour and set aside for gravy to prevent lumps. Coat chops with remaining flour mixture.
- Melt 2 tablespoons butter and oil in skillet over medium high heat until hot.
- If NOT making gravy, brown chops on both sides until done. Drain on paper towels, then serve.
- If making gravy, add floured chops to pan and brown on both sides, about 3-5 minutes per side. Remove chops to drain on paper towels, then cover and keep warm.
- Reduce heat to medium. Check pan to make sure you have 2 tablespoons of drippings; if not, add butter or oil as needed.
- Add 2 tablespoons reserved flour to make the roux. Stir until smooth and dark brown.
- Lower heat and gradually add milk, stirring constantly until temperature reduces. Then stir frequently until gravy reaches desired consistency. Check seasonings and adjust as needed.
- Return chops to pan and simmer in gravy until hot and tender or, if chops are done and you prefer, just ladle gravy on top and serve.
PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
"FRIED" PORK CHOPS AND GRAVY
I revved up my sister's basic recipe for oven-fried chops. Treat your family to a meal fit for company. Prep time does not include marinating.
Provided by ElaineAnn
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a blender combine the marinade ingredients. Blend until smooth.
- Place pork chops in a resealable bag and add marinade. Squeeze out as much air as you can and seal the bag. Refrigerate for 4 to 8 hours.
- Preheat oven to 425°.
- Remove chops from bag and discard marinade. Blot chops with paper towel to remove excess moisture.
- Place well-beaten eggs in a pie plate. Combine pancake mix, paprika, and salt in another pie plate.
- Dip each chop in pancake mix, shake off excess. Dip in egg, coating both sides. Dip in pancake mix again, coating well. Move to wire rack to set for 5 minutes.
- Meanwhile, spray a 9 x 13-inch glass baking dish with non-stick spray. Put the butter in the baking dish and place in the preheated oven to melt.
- Place chops in one layer in melted butter in baking dish. Bake for 10 minutes. Turn chops over carefully and bake for 10 minutes more. Remove to wire rack placed over paper towels to drain.
- In a saucepan over medium high heat combine 2 tablespoons drippings from baking pan with flour. Stir to make a smooth paste. Add chicken broth, beef granules, marjoram and sage. Bring to a boil, turn heat down, simmer and whisk until thickened and smooth, about 5 minutes.
- Serve chops with mashed potatoes and pass the gravy. Enjoy.
Nutrition Facts : Calories 499.4, Fat 25.5, SaturatedFat 8.1, Cholesterol 153.9, Sodium 1353.7, Carbohydrate 36.5, Fiber 1.4, Sugar 2.8, Protein 29.5
SOUTHERN FRIED PORK CHOPS WITH CREAMY PAN GRAVY
This is pure comfort food at it's best, mashed potatoes are a must with this! You can omit the onion if desired.
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
- To the bowl mix together the Cajun seasoning, garlic powder and black pepper.
- Rub the pork chops all over with the seasoning.
- Place the buttermilk in a shallow bowl.
- Dip the chops in buttermilk, then dredge in flour.
- Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan).
- Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
- Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly.
- Season with lots black pepper.
- Serve the gravy with the pork chops.
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- Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder. Dredge the pork chops in the flour until fully covered on both sides. Heat oil in a large skillet. Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked. Remove chops from pan, place on plate and cover to keep warm.
- Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed). Cook and stir until flour is browned. Add water and milk. Bring to boil and cook to desired thickness for gravy. Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.
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