Country Fried Pork Chops With Cream Gravy Food

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COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY



Country Fried Pork Chops With Cream Gravy image

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

6 pork chops
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons oil
2 cups milk
Kitchen Bouquet

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.

SOUTHERN FRIED PORK CHOPS WITH CREAMY PAN GRAVY



Southern Fried Pork Chops With Creamy Pan Gravy image

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

1 cup flour, divided
2 teaspoons cajun seasoning
1/2 teaspoon garlic powder
6 pork chops
1 small onion, finely chopped
1 cup buttermilk
2 tablespoons vegetable oil
2 tablespoons butter
1 cup half-and-half cream or 1 cup milk
seasoning salt or white salt
black pepper

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



Country Fried Pork Chops With Cream Gravy image

Just down-home comfort food. :)

Provided by Vicki Butts (lazyme)

Categories     Pork

Time 55m

Number Of Ingredients 8

6 pork chops
1 c flour
1 tsp salt
1/2 tsp pepper
4 Tbsp oil
2 c milk
kitchen bouquet
1/4 c water

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 PORK CHOPS WITH MUSHROOM GRAVY



Country Pork Chops With Mushroom Gravy image

Make and share this Country Pork Chops With Mushroom Gravy recipe from Food.com.

Provided by Bertha C.

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

8 center-cut pork chops (1 1/2" thick)
salt and pepper
2 cups sliced onions (, 1/8" thick)
1 (10 1/2 ounce) can chicken broth
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup water
3 teaspoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup sour cream

Steps:

  • Heat oven to 350 deg.
  • In 10" skillet brown pork chops over med-high heat (1-2 min per side).
  • Season both sides with salt and pepper.
  • Place in 13x9" baking pan and cover with onions.
  • Add chicken broth, thyme and garlic powder to skillet drippings.
  • Stir; pour over pork chops and onions.
  • Cover with foil; bake for 60-70 min.
  • or until tender.
  • Place on serving platter; keep warm.
  • Pour liquid from baking pan into 10" skillet.
  • Cook over medium heat until mixture just comes to a boil (1-2 min).
  • Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix.
  • Slowly stir flour mixture into hot liquid in skillet.
  • Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min.
  • Add mushrooms; cook 2 minutes.
  • Reduce heat to low.
  • Stir in sour cream.
  • Continue cooking, stirring constantly, until heated through (1-2 min).
  • Serve gravy over pork chops.
  • (Gravy also good on baked potatoes).

BRAISED PORK CHOPS WITH CREAM GRAVY



Braised Pork Chops With Cream Gravy image

Very simple and fairly quick. However, the results are delicious. I don't remember where I got it from, but we always enjoy it. If you mash potatoes to go with it, you can also put the gravy over them.

Provided by Kayne

Categories     Pork

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 pork chops, 1/2-inch thick
1/2 cup water
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon thyme leaves
1/4 teaspoon Worcestershire sauce
1/3 cup milk
1 tablespoon cornstarch

Steps:

  • Spray skillet with non stick spray.
  • brown chops on both sides, then add the water and all the spices.
  • cover and simmer for 20 - 30 minutes until the chops are cooked thoroughly.
  • take the chops out of the pan, set aside and keep warm.
  • Combine milk and corn starch, cook in skillet until thick, stirring constantly.
  • Place the chops on plates and pour the gravy over them.

Nutrition Facts : Calories 491.7, Fat 29.9, SaturatedFat 10.8, Cholesterol 155.8, Sodium 455, Carbohydrate 6.1, Fiber 0.2, Sugar 0.2, Protein 46.5

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY



Kirsten's Fried Pork Chops with Country Gravy image

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

3 cups cold water
1/4 cup kosher salt
1/4 cup sugar
2 cups ice cubes
6 bone-in pork rib chops (each 1/2-inch thick) or 6 boneless pork chops
1/2 pound bulk fresh sausage, such as Brown Sugar and Sage Breakfast Patties
2 tablespoons all-purpose flour
2 cups half-and-half, plus additional if needed
Freshly grated nutmeg
1/4 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
Hot sauce (recommended: Tabasco)
1/2 cup all-purpose flour
Sausage fat or bacon fat, lard, or canola or safflower oil

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



Country Fried Pork Chops image

Make and share this Country Fried Pork Chops recipe from Food.com.

Provided by CJAY8248

Categories     Pork

Time 1h

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 8

4 pork chops
1 (4 ounce) can mushrooms, sliced and drained
1 (10 ounce) can cream of celery soup
1/2 cup water
1/4 teaspoon thyme, crushed
6 small whole white onions
1 cup carrot, sliced
oil for browning meat

Steps:

  • In skillet, brown chops and mushrooms in oil.
  • Pour off fat, then stir in soup, water, and thyme.
  • Add onions and carrots.
  • Cover and cook on low heat for 45 minutes, or until pork is tender.

Nutrition Facts : Calories 336.7, Fat 17.6, SaturatedFat 5.8, Cholesterol 82.8, Sodium 628.1, Carbohydrate 19.2, Fiber 3, Sugar 7.2, Protein 25.6

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