Fried Pork Chops And Gravy Food

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.

FRIED PORK CHOPS WITH BROWN MILK GRAVY

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.

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.

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.

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.

TENDER PORK CHOPS IN GRAVY

Steps:

• Brown pork chops in frying pan. I like to sprinkle with seasoned salt, seasoned pepper and a small amount of garlic salt when browning.
• Remove from pan and place in casserole dish.
• Mix brown gravy mix, soup, and water.
• Place potatoes and onion around pork chops; cover all with gravy mixture.
• Season with salt and pepper.
• Cover and bake at 350 degrees Fahrenheit for 1 hour or until potatoes are tender.

"FRIED" PORK CHOPS AND GRAVY

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.

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.;

FRIED BREAKFAST CHOPS WITH GRAVY

Steps:

• Trim strip of fat from outside edge of chops, this feeds 2-4 people, depending on how much you like meat.
• Pound chops slightly if needed.
• Preheat oil in frying pan (you don't need much since these are thin chops).
• Beat eggs in a bowl.
• Add 3/4 cup of the flour to a pie pan. Mix in salt and pepper, garlic powder, onion powder.
• Dip chops in egg, then dredge in flour.
• Fry on each side until they turn a rich brown color.
• If you'd like add additional salt and pepper while they're frying.
• Remove from pan and drain on a paper towel.
• For Gravy:.
• Remove all but 1 or 1 1/2 T. of grease from the pan (leave all the crunchy pieces too, those add great flavor).
• Add about 1/4 cup of flour and stir with whisk (add more 1 T. at a time as needed to absorb grease), keep heat on medium. Allow the flour to brown slightly (usually takes just a minute).
• Add warmed milk 1/2 cup at a time while whisking viogourously to avoid lumps. So this until proper consistency is reached.
• Add more salt, pepper a garlic powder to gravy as desired.

FRIED PORK CHOPS WITH PAN GRAVY

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 RICE AND GRAVY

Steps:

• In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
• In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
• Season the chops on both sides with garlic powder and black pepper.
• In a medium saucepan, heat the oil over medium high heat until shimmering.
• Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
• Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
• Place the chops in the oil and fry until golden brown. Set aside and keep warm.
• Drain all but 2 Tbsp of the oil.
• Add about 1 C of the reserved flour and brown to a Carmel colored roux.
• Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
• Serve gravy over rice and chops (if desired). Enjoy.