Fried Pork Chops With Brown Milk Gravy Food

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.

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.;

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

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).

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.

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.

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.