Country Fried Pork Chops With Cream Gravy Recipes

BRAISED PORK CHOPS WITH CREAM GRAVY

Steps:

• In large skillet over medium-high heat, brown pork chops on both sides. Add water, parsley flakes, salt, onion powder, thyme and Worcestershire sauce. Cover; simmer 20 to 30 minutes or until pork chops are tender.
• Remove pork chops from skillet; keep warm. In small bowl, combine milk and flour; blend until smooth. Gradually stir into hot mixture in skillet. Cook until mixture boils and thickens, stirring constantly. Serve gravy with pork chops.

SOUTHERN FRIED PORK CHOPS WITH CREAMY PAN GRAVY

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.

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY

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.

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY

Steps:

• 1. Mix flour, salt and pepper in a plate or shallow dish. Dredge pork chops in seasoned flour (reserve unused flour).
• 2. 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.
• 3. Add 1/4 cup water. Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
• 4. Remove cover, increase the heat and re-crisp the chops. Remove chops to a paper towel lined plate.
• 5. Stir up any flour "crispies" to loosen. Add more oil if needed to make about 3 tablespoons (I didn't say this was low fat!).
• 6. 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 if needed to give the gravy a rich color. Season with salt and pepper.
• 7. Serve pork chops with cream gravy.

COUNTRY FRIED PORK CHOPS

Steps:

• Mix flour, paprika, pepper, salt, and cayenne together in a shallow plate.
• Beat eggs and hot sauce together in a small bowl, transfer to a shallow plate.
• Lightly cover a pork chop in plastic wrap and bash it with the flat side of a meat hammer (from the middle outward) until it is half the thickness it was when you began.
• Repeat with other pork chops.
• Add enough oil in a heavy high sided pan (like a Dutch oven) to reach half way up the pork chop.
• Dredge each pork chop in flour, egg, then flour again and place on a rack. Allow to dry for about 5 minutes while your oil is heating.
• Pre-heat oil until it reaches 360 F.
• Carefully slip one pork chop into the oil and set a timer for 5 minutes. Ideally, you want the temperature to stay between 360-375 F so keep a close eye on it.
• When the timer beeps, carefully flip the pork chop over and fry for another 5 minutes. Remove and place on a paper towel covered plate.
• Repeat with the rest of the pork chops, adjusting the temperature as needed.
• Enjoy with more hot sauce.

THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY

Steps:

• Sprinkle the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper covering all sides then set aside for 30-minutes;
• While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt;
• After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides;
• In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop;
• Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn;
• Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)
• Remove the pork chops from the skillet and set aside (cover to hold heat);
• Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet;
• Stir in the honey then simmer until reduced by half;
• When reduced, add in the butter and stir until melted;
• Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them;
• Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.

FRIED PORK CHOPS WITH GRAVY

Steps:

• 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.

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY

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.;

COUNTRY FRIED PORK CHOPS WITH CREAMY MILK GRAVY

Steps:

• Remove pork chops from refrigerator and preheat oven to lowest setting (for keeping chops warm while making gravy); line a cookie sheet with a double layer of paper towels and place on counter close to where you'll be frying.
• In a 1 gallon plastic bag, combine flour, salt and spices and shake (closed) bag well.
• On medium to medium-high, heat oil in a large cast iron or nonstick skillet (may also use a nonstick electric skillet.)
• Working with one at a time, drop chops into bag with flour, shake to coat well, then immediately place in hot oil. (You will likely cook in 2 batches, so keep first batch warm, on cookie sheet, in oven.) Reserve extra flour mixture in bag for gravy.
• Fry for approximately 4 minutes on each side, until browned and juices run clear. When finished frying final batch, shut heat off immediately (this is to prevent the "brown bits," that are left in the pan, from burning.)
• Place fried pork chops on cookie sheet and keep warm in oven while making gravy.
• Allow oil to cool off for about 4 or 5 minutes, then, into a heat proof container (metal coffee can, etc.), carefully pour off all but 2 to 3 tablespoons of the oil, keeping as much of the brown bits as possible.
• Off heat, add 3/4 to 1 cup of the leftover flour to the oil and brown bits left in the skillet and stir well until combined.
• While stirring, slowly add 1 cup milk. Continue stirring until all lumps are gone.
• Return skillet to medium-high heat and, stirring constantly, slowly add another 2 cups of milk.
• Continue cooking and stirring as the mixture thickens and begins to boil. Add more milk if gravy becomes too thick. If gravy is too thin, simmer until desired consistency is achieved.
• Lower heat to medium/medium-low and, still stirring, allow to simmer for 2 minutes.
• Shut off heat, taste and add salt and/or pepper if needed.
• Keep gravy covered to inhibit formation of "skin" on top.
• Cover and refrigerate all leftovers.