Wednesday, March 17, 2010

Pan Fried Pork Chops with Gravy

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Everyone loves fried chicken and pork chops but is afraid of the bad press that it has gotten. Well, this is my fried pork chop recipe that reminds us that there are times we need to just go for it.

I cooked up 6 bone-in pork chops tonight that were about ½ inch thick so I needed to let them finish in the oven. If your chops are not as thick or don’t have a bone 3 - 4 min. per side will cook them through without needing the oven.

Season the pork chops with kosher salt and black pepper on both sides. Then lightly flour each chop.
Heat a frying pan on med-high and add about 2 – 3 Tblsp. oil. Shake off the excess flour and carefully place in the hot oil. Cook pork chops for about 3 – 4 minutes on each side or until you get a golden brown color. Repeat and add oil as needed. Place cooked chops in an oven proof dish and hold in a 300 degree oven while you cook the rest. If you are using a boneless loin, hold at 200 degrees not 300. Hold the pork chops in the oven while you make the gravy.


GRAVY
Pan drippings
½ onion, chopped small
2 Tblsp. flour
1 tsp. jam
2 – 3 splashes Worcestershire sauce
14oz. can Swanson’s chicken broth
Salt & Pepper to taste

Use the oil left in the pan a.k.a. pan drippings (there should be about 2 – 3 Tbls) and lower the heat. Add ½ - med onion, diced small and cook until very soft and brown. Then sprinkle 2 Tblsp. flour over the onions and mix well. The flour will absorb all of the oil, just keep stirring to blend it together. Then pour the chicken broth in 1/3 at a time and blend so there won’t be any lumps. Add a tsp. of jam (any flavor that you have in the fridge, I used seedless raspberry), 2 – 3 splashes of Worcestershire’s sauce and finish with salt and pepper.

You can add the pork chops to the gravy or serve it on the side.


MORE PORK RECIPES

OVEN KALUA PORK

PORK BULGOGI

STIR FRY PORK AND GREEN ONIONS

PICNIC PORK WITH BALSAMIC VINEGAR

PORK & POTATOES WITH SAUERKRAUT

SWEET & SOUR SPARE RIBS

BREADED PORK CUTLETS

KAU YUK

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