Chops With Potato Gravy Food

CHOPS WITH MUSHROOM GRAVY

Steps:

• In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat. , In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. , Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.

PORK CHOPS AND SWEET POTATO GRAVY

Steps:

• Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
• Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
• Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PORK CHOPS WITH COUNTRY GRAVY AND MASHED POTATOES

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Sprinkle 1/4 t salt over both sides of pork.
• Add 1 teaspoon butter to pan, stirring until butter is melted.
• Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
• Combine low-fat milk and flour, stirring with a whisk.
• Add the milk mixture to pan, stirring with a whisk.
• Stir in remaining 1/2 t salt, poultry seasoning, and black pepper.
• Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
• While pork cooks, prepare potatoes according to package directions. Serve with pork.

CHOPS WITH POTATO GRAVY

Steps:

• Thaw pork chops if frozen. Place in a skillet; sprinkle with garlic salt, poultry seasoning and pepper. Spread soup over chops. , Cover and cook over low heat for 20-25 minutes or until heated through.

PORK CHOPS WITH POTATO GRAVY

Steps:

• Coat chops with flour and seasonings.
• Brown in margarine on both sides in skillet.
• Spoon soup over all.
• Cover and cook on low until chops are tender, about 40 minutes.
• Remove chops.
• Cook and stir gravy, scraping down the pan until bubbly and thickened.
• Serve over chops.

SEARED PORK CHOP WITH APPLE GRAVY AND POTATO SQUASH CAKE

Steps:

• For the potato squash cakes: Preheat the oven to 350 degrees F.
• Drizzle the squash halves with oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool.
• Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher.
• Measure out 1 cup of the squash and 2 cups of the potatoes into a large bowl (save any remaining vegetables for another use). Add the egg yolks and some salt and pepper and blend well. Shape into four equal cakes.
• Heat a saute pan over medium-high heat. Add some oil and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm.
• For the pork chops and apple gravy: Warm the brown gravy and mustard in a saucepan over medium heat, stirring throughout. Keep on medium-low heat while you cook the chops.
• Sprinkle the pork chops on both sides with 1 tablespoon salt and 1 teaspoon pepper. Heat a large pan over medium-high heat until warmed. Ad the oil and the chops and cook until browned on one side, 5 to 6 minutes; flip and cook on the other side another 6 minutes. Remove the chops and keep warm.
• Add the apples to the pork chop pan and cook until softened, 3 to 4 minutes. Transfer the apples to the saucepan with the brown sauce and mustard; stir and taste for seasoning and thickness of sauce, adjusting with chicken stock and salt and pepper if needed. Finish by stirring in the butter.
• To serve, place a potato squash cake on each plate and then a chop. Finish with the apple gravy and serve.

MASHED SWEET POTATOES, PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES AND ONIONS

Steps:

• In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.
• Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
• Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
• Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
• Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

PORK CHOPS WITH DELICIOUS GRAVY

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.

UNDER PRESSURE? PORK CHOPS AND POTATOES WITH GRAVY

Steps:

• Sprinkle 1 tsp Taco Seasoning on one side of each Pork Chop.
• Then sprinkle 1/2 tsp garlic salt.
• Heat vegetable oil in pressure cooker, lid off.
• Prepare carrots, bell peppers and cilantro, set aside.
• Open potato pkg and add the rest of the taco seasoning and mix gently.
• Brown chops on both sides in pressure cooker, lid off. Take out and set aside.
• Add Beef consumme" soup with water and black pepper in pressure cooker.
• Carefully add the diced potatoes with onion, then cilantro, carrots and last, the red pepper rings.
• Place a 8 inch square of foil on top. Do not press down.
• Place the browned pork chops on the foil.
• Place the lid on, lock down and turn the heat to get to desired pressure of.
• 15 lbs. for 10 minutes. Take off heat after the food has cooked.
• The steam will go out naturally. Do not touch the lid until there is no more.
• steam.
• In a medium saucepan add the Cream of Mushroom Soup, 1/2 cup water,.
• soy sauce. Simmer.
• Lift out the pork chops. Place on a platter.
• With a slotted spoon lift out the bell pepper rings, and the carrots. Place on the platter. With a fork stir the cilantro into the potatoes with onions.
• Pile on the platter.
• Stir the sour cream into the gravy and serve.
• Serve with thick crusty bread.

PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY

Steps:

• Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
• Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
• Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
• Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
• Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
• Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.