Southern Fried Pork Chops with Country Gravy - Guide Recipe
If homemade , from scratch , down-home comfort food is not for you. Then read no further.
This is NOT going to be a very popular post. But I’m not out to win any “popularity contest”. Never have been. Never will compromise myself to , either.
If you’re weary and are starting to cringe when hearing the words such as the latest trend , “gluten-free” , you’re not alone. If you’re in the 1% of people unfortunate enough to suffer from Celiac Disease , I’m very happy for you that your disease has now been front and center , (though there are so many other diseases that affect MANY more people) , and that there are so many new alternative recipes for you to make.
Make no mistake about my point of this , though. Celiac disease is an horrific way to have to live. And I do feel that when diseases like this finally get noticed , that it is a WONDERFUL thing for everyone to want to help.
Ingredients:
- Seasoned Flour Mix:
- ½ cup flour
- 1 tsp. garlic salt
- 1 tsp. coarse ground black pepper
- ½ tsp. paprika
- ½ tsp. garlic powder
- ¼ regular table salt
- ¼ tsp. creole seasoning (I use Cajun's Choice)
- ¼ tsp. ground rosemary
- ¼ tsp. poultry seasoning
- ⅛ tsp. onion powder
- Rest of Ingredients for Chops:
- 2 thick-cut bone-in pork chops , approx. 1" thick and 1 lb. each , trimmed of fat if desired
- 2 Tb. butter plus 2 Tbl. vegetable oil for frying , melted together
- 1 onion , halved and sliced about ½" thick
- For Gravy:
- ¼ cup pan drippings with bits on bottom of pan
- ¼ cup (4 Tbl.) butter
- *rest of seasoned flour from above
- 1 cup chicken broth
- 2½ cups milk , whole or 2%
- ½ Tbl. sour cream
Instructions:
- For Chops:
- Preheat oven to 350ยบ.
- In pie plate , stir together well the Seasoned Flour Mixture , coat both sides and edges of chops well , set chops aside to rest. SAVE SEASONED FLOUR. (*This is what you will use for the gravy later!)
- In frying pan , heat together butter and oil over heat that is in-between medium-high and medium until hot and melted.
- Add well-coated chops and fry for about 5 minutes on side one until golden browned. Turn , lower heat to medium if needed and fry second side for about 4 minutes. Remove pan from heat.
- Lift one chop and place half of onions underneath. Do the same with the other chop adding rest of onions. (*Or you can remove them to a plate if that is easier , then put them back in over the onions.)
- Pop into preheated oven and bake until done , about 25 minutes. (*This depends on thickness , yours may take less time). Remove chops to rest onto an oven-safe platter and place into cooled-down oven that is now set on low while you make the gravy.
- For Gravy:
- To pan that you cooked the chops in , add butter to ¼ cup of the pan drippings plus all of the onions and melt over medium heat.
- Whisk in flour until smooth and no lumps. Whisk or stir for 5 minutes to cook out raw flour taste. Do not brown , adjust heat if needed.
- Add the broth and milk into a glass measuring pitcher , and slowly pour it into the flour mixture , whisking constantly , to keep lumps from forming.
- Bring to a boil , stirring , reduce heat and simmer until thickened , stirring as needed. About 7 - 10 minutes.
- Remove from heat and stir or whisk in ½ Tbl. sour cream well , until creamy and no tiny lumps remain. Check seasonings and add to taste. I add ½ tsp. more each salt and pepper for us.
- Ladle over pork chops and pour rest into a gravy boat and serve hot , garnished with more pepper if desired , to serve over mashed potatoes.