SMOTHERED PORK CHOPS AND GRAVY
Gather the family for a comforting homemade dinner of southern-style smothered pork chops and gravy! Cook these in the slow cooker or oven for a tender, juicy, and flavorful meal.
Provided by I Heart Recipes
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Season the pork chops with 1/4 tsp freshly cracked black pepper, 1/2 tsp of salt.
- Toss the all purpose flour into a large freezer bag, then toss in the pork chops.
- Shake the bag until the pork chops are well coated.
- Remove the chops from the bag, and shake off the excess flour.
- DO NOT THROW AWAY THE EXCESS FLOUR.
- Pour the vegetable oil into a skillet, and warm it up over medium heat.
- Once the oil is hot, start adding in the pork chops.
- Fry each side of the chops for about 30 seconds, then remove from the oil, and set to the side.
- Once all the chops are down, toss in the onions, and fry until they are translucent.
- Sprinkle in the flour, and stir until the onions are coated with flour.
- Cook until the flour turns golden brown.
- Pour in the chicken broth, and stir to prevent lumps.
- Next, pour in the half & half, and stir.
- Add in the minced garlic, celery flakes, and remaining salt & pepper.
- Stir, until everything is well incorporated, and turn the heat off.
- Slow cooker instructions
- Place the pork chops into the slow cooker.
- Pour the gravy all over the pork chops.
- Place the lid on the slow cooker, and cook on high for 3 hours.
- Oven instructions
- Place the pork chops into a 9 x 15 bake dish.
- Pour the gravy all over the pork chops.
- Cover the dish with a lid or aluminum foil.
- Bake on 350 F for 1 hour and 25 minutes.
- Serve and enjoy!
FALL APART TENDER PORK CHOPS & GRAVY OVER RICE
Provided by [email protected]
Number Of Ingredients 12
Steps:
- Preheat oven to 300ºF.
- Season chops on both sides with seasoning salt, garlic powder and pepper to taste.
- In cast iron skillet (that has a tight-fitting lid), melt 3 Tbl. butter until hot and almost smoking over medium heat. Brown chops on each side, turning every 2 minutes so that they don't curl. When nicely browned on each side, about 6 - 8 minutes total, remove to a small plate.
- Add 3 more Tbl. butter to pan, melt, and add mushrooms and thyme. Sauté until golden, pile onto each chop.
- Turn off heat and move pan to a cool spot.
- Add onions to the bottom of the pan separating into rings, tossing in the butter. Carefully place chops with mushrooms on top of onions.
- In small bowl, whisk together rest of ingredients. Pour slowly and evenly over chops.
- Cover with lid, and pop into 300ºF oven and bake for 2 1/2 hours. (*3 hours if super thick-cut.) Do not lift lid during baking.
- Make rice during last 30 minutes of baking time.
- To serve, place chops onto servings of rice, whisk leftover gravy sauce in pan until creamy, cooled down a little and thickened a bit (this will take a few minutes), and ladle (lots!) of gravy over chops and rice. (*For a richer sauce, whisk in 1 Tbl. sour cream.) Garnish with finely chopped fresh parsley if desired.
COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY
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
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 SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
FRIED PORK CHOPS WITH BROWN MILK GRAVY
This is the way we cooked pork chops in my younger days down south. It is NOT a recipe for those beautiful thick chops that need tender care. It IS a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream.
Provided by ninja
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
CRISPY FRIED PORK CHOPS W/BACON ONION GRAVY
We love crispy fried pork over most cuts of meat. The gravy put this dish over the top! And the Panko bread crumbs put the crisp in the chops that I love so much. Comfort food at best! Other cuts of meat would be wonderful with the bacon onion gravy. Bacon is good with just about everything...right?? Excellent served over...
Provided by Diane Atherton
Categories Steaks and Chops
Time 20m
Number Of Ingredients 19
Steps:
- 1. I had thick pork loin chops for this recipe, however, I didn't want them thick, so the 1st thing I did was I pounded them out to about 1/4 inch thickness. NOTE: these pounded out pretty big, feel free to split the chops before battering and frying.
- 2. Set up 3 bowls for battering: 1st bowl combine flour and seasonings to taste (with seasoning listed). 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl Panko bread crumbs with a sprinkle of salt if desired.
- 3. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
- 4. Rinse pork and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in Panko bread crumbs.
- 5. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep the pan nicely coated. Remove chops from skillet once done and keep warm in a 170-degree oven. Reserve drippings for gravy.
- 6. Add onions and bacon pieces to the drippings and saute until bacon is crisp and onions are tender. Stir in 2 to 3 tablespoons of the flour reserved from battering the chops. NOTE: you can add more seasoning if desired. Continue cooking until bubbly and then add chicken broth and heavy cream. Stir until thickened.
- 7. I cooked the egg noodles about 10 minutes before serving time. I did add a little butter to the noodles and I sprinkled a little salt and pepper on them once cooked and drained. You could use rice, mashed potatoes, or your choice of pasta.
- 8. Serve chops over noodles (or mashed potatoes or rice) and spoon gravy over chops. Garnish with fresh parsley if desired. Enjoy!
THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY
Follow this simple recipe for the best ever skillet pork chops with a rich and easy to make pan gravy. A mouthwatering meal that is also an easy weeknight recipe.
Provided by Katie Hale
Categories Main Dish
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 535 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1057 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
"FRIED" PORK CHOPS AND GRAVY
I revved up my sister's basic recipe for oven-fried chops. Treat your family to a meal fit for company. Prep time does not include marinating.
Provided by ElaineAnn
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 499.4, Fat 25.5, SaturatedFat 8.1, Cholesterol 153.9, Sodium 1353.7, Carbohydrate 36.5, Fiber 1.4, Sugar 2.8, Protein 29.5
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
There is nothing any better than fried pork chops and gravy with mashed potatoes. Just add another vegetable, bread and salad for a great meal anytime.
Provided by The Southern Lady Cooks
Categories Main Course
Time 25m
Number Of Ingredients 8
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.
SMOTHERED PORK CHOPS WITH GRAVY AND RICE
TASTY and DELICIOUS! Your family will love you for this dish! Flavors that blend for a good gravy. Just add a vegetable and you have your entire dinner! Easy preparation!
Provided by Seasoned Cook
Categories One Dish Meal
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
- In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
- Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
- Serve pork chops and gravy over cooked rice.
- ENJOY!
CHOPS WITH FRIED RICE
Looking for a last-minute dinner standout? Try these juicy pork chops and fried rice from Amboy, Indiana's Donna Anderson. Simmered in a savory sauce, this delicious dish is table-ready in less than half an hour!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown pork chops in oil on both sides; remove and keep warm. In the same skillet, saute rice mix in butter for 2 minutes. Stir in the water, mushrooms and contents of rice seasoning packet. , Place pork chops over rice mixture; drizzle with soy sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 2-5 minutes longer or until rice is tender and meat juices run clear.
Nutrition Facts :
FRIED PORK CHOPS WITH RICE AND GRAVY
Make and share this Fried Pork Chops With Rice and Gravy recipe from Food.com.
Provided by Michael W.
Categories Healthy
Time 25m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 11
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.
FRIED PORK CHOPS
Crunchy on the outside and juicy on the inside, flavorful breaded pork chops are made with simple ingredients and can be ready to eat in less than 30 minutes.
Provided by Shauna
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
- Beat eggs in a separate shallow bowl.
- Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾" thick.
- Heat oil (about ¾" deep) over medium-high in a cast-iron skillet. Heat oil to 375°F.
- Dip each pork chop in the flour mixture, coating both sides. Then dunk each side into the beaten eggs and back into the flour mixture.
- Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F). Maintain an oil temperature between 350°F and 375°F for best results.
- Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
- Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
- Serve immediately.
Nutrition Facts : Calories 218 kcal, Carbohydrate 12 g, Protein 21 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 99 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY
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
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.;
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- Add 1 1/2 teaspoons Kosher salt, 3/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder in a small bowl and combine. Sprinkle the seasoning over the pork chops and rub all over to adhere.
- Add 3/4 cup flour, 1 teaspoon Kosher salt, and a 1/2 teaspoon pepper to a gallon-sized ziplock bag. Add the pork chops to the bag and shake until evenly coated with the flour mixture. Set aside.
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- Reduce the heat to medium, and add the sliced onion. If needed, add an additional 1-2 tablespoons of oil. Sauté the onions for 8-10 minutes, until cooked through and golden.
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- Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture.
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