PORK CHOPS O'BRIEN WITH CREAMY GRAVY
I've made this recipe for years as a quick after work dinner. Inexpensive and delicious. I pack up leftovers for lunch for no waste. Use with boneless or bone-in chops. Try them. You'll make this one a repeat.
Provided by LANDJ0213
Categories Pork Chops
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
- Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 20.7 g, Cholesterol 98.2 mg, Fat 21.3 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 9.1 g, Sodium 1102.2 mg, Sugar 2.8 g
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
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.;
PORK CHOPS O'BRIEN WITH CREAMY GRAVY
I've made this recipe for years as a quick after work dinner. Inexpensive and delicious. I pack up leftovers for lunch for no waste. Use with boneless or bone-in chops. Try them. You'll make this one a repeat.
Provided by LANDJ0213
Categories Pork Chops
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
- Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 20.7 g, Cholesterol 98.2 mg, Fat 21.3 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 9.1 g, Sodium 1102.2 mg, Sugar 2.8 g
PORK CHOPS O'BRIEN WITH CREAMY GRAVY
I've made this recipe for years as a quick after work dinner. Inexpensive and delicious. I pack up leftovers for lunch for no waste. Use with boneless or bone-in chops. Try them. You'll make this one a repeat.
Provided by LANDJ0213
Categories Pork Chops
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
- Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 20.7 g, Cholesterol 98.2 mg, Fat 21.3 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 9.1 g, Sodium 1102.2 mg, Sugar 2.8 g
PORK CHOPS WITH CREAMY GRAVY AND VEGETABLES
This is wonderful! My whole family loves it. After the first review that I got for this recipe, saying that Potatoes O'Brien could not be bought in that location, I decided to add that if you can't find the Potatoes O'Brien in your store, they are easily made. I found one recipe right here, recipe #25545. Making them the day before works best, but they can also be made just prior to fixing this dish.
Provided by Kayne
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray skillet with non stick spray.
- Heat over medium high heat.
- Sprinkle pork chops with seasoned salt, then cook 5 or 6 minutes until brown on both sides. Remove from pan and keep warm.
- Combine sour cream, soup and sage, mix well.
- Add to skillet, then stir in the frozen vegetables.
- Place chops over vegetables, and press gently to seat.
- Boil, then lower heat to medium-low. cover.
- Cook 10 - 15 minutes. Pork chops should no longer be pink in the middle, and the vegetables should be tender. Stir occasionally.
- Serve with rice or buttered noodles.
Nutrition Facts : Calories 403.2, Fat 29.5, SaturatedFat 12.1, Cholesterol 89.8, Sodium 651.1, Carbohydrate 13.7, Fiber 3.1, Sugar 1.1, Protein 21.6
PORK CHOPS O'BRIEN WITH CREAMY GRAVY
I've made this recipe for years as a quick after work dinner. Inexpensive and delicious. I pack up leftovers for lunch for no waste. Use with boneless or bone-in chops. Try them. You'll make this one a repeat.
Provided by LANDJ0213
Categories Pork Chops
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
- Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 20.7 g, Cholesterol 98.2 mg, Fat 21.3 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 9.1 g, Sodium 1102.2 mg, Sugar 2.8 g
PORK CHOPS O'BRIEN
I got this recipe out of the 1994 edition Great American Cookbook and have used it many times. My wife and I like it as well as the rest of the family if they happen to be around. It's very easy to make and smells wonderful while it cooks. I served this today with a baked white acorn squash and buttered brussel sprouts.
Provided by Montana-GemBob
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large siillet heat the oil and brown the pork chops on both sides. Drain.
- Season the chops with the Seasoned Salt.
- Set chops aside.
- In a large bowl combine soup, milk, sour cream, pepper and 1/2 tsp Seasoned salt.
- Stir in potatoes, 1/2 cup cheese and 1/2 can of French Fried onions.
- Spoon the mixture into a 9 x 13 inches baking dish.
- Arrange the pork chops on top.
- Bake, covered at 350 degrees for 40 to 45 minutes or until pork chops are done.
- Top the chops with the remaining cheese and onions.
- Bake (uncovered) 5 minutes until cheese is melted and onions are brown.
PORK CHOPS O'BRIEN
I like to make this recipe for small holiday gatherings, especially when folks are tired of ham and turkey. It's delicious.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium-high heat, brown pork chops in oil; set aside. Combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes. Spread in a greased 13x9-in. baking dish. Arrange chops on top; sprinkle with salt. , Cover and bake at 350° for 40-45 minutes or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts.
Nutrition Facts :
PORK CHOPS O'BRIEN WITH CREAMY GRAVY
I've made this recipe for years as a quick after work dinner. Inexpensive and delicious. I pack up leftovers for lunch for no waste. Use with boneless or bone-in chops. Try them. You'll make this one a repeat.
Provided by LANDJ0213
Categories Pork Chops
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Season the pork chops with seasoned salt on both sides. Heat a large, nonstick skillet over medium-high heat, and grease with cooking spray. Cook the pork chops until golden brown on both sides, 6 to 8 minutes. Remove from the skillet and set aside.
- Stir the cream of celery soup, cream of mushroom soup, sour cream, and sage together in the skillet until combined. Stir in the green beans and O'Brien potatoes, then place the pork chops on top of the vegetables. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the pork chops are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 20.7 g, Cholesterol 98.2 mg, Fat 21.3 g, Fiber 3.6 g, Protein 28.7 g, SaturatedFat 9.1 g, Sodium 1102.2 mg, Sugar 2.8 g
BRAISED PORK CHOPS WITH CREAM GRAVY
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
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
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.
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