Southern Fried Pork Chops With Creamy Pan Gravy Recipes

Steps:

• 1. Remove pork chops from package, wash and pat dry. Place pork chops on a cutting board. Using a meat mallet, pound both sides.
• 2. In one bowl, add egg and milk. Mix with fork until smooth. In another bowl, add flour, chicken flavored base, and seasonings, mix well. Dredge pork chops in flour mixture, then dip in milk and egg mixture. Roll in flour mixture.
• 3. Heat about 1" oil in heavy skillet (I use a cast-iron chicken fryer). When oil is hot, add pork chops, no more than 2 to 3 at a time. Fry about 3 to 5 minutes per side, until golden and juices run clear. Remove to serving platter. Repeat with remaining pork chops. Serve hot with your favorite side dishes.
• 4. Chicken flavored base is a moist powder and it is available in most grocery stores in the soup/bullion aisle.

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).

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.

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.