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.
HERB BRAISED PORK CHOPS WITH CREAMY ONION GRAVY
These pork chops braise in an herb-infused stock and are topped off with a creamy and savoury onion gravy.
Provided by Judith Hannemann
Categories Everyday Meals Pork skillet dinners
Time 40m
Number Of Ingredients 8
Steps:
- If using half-and-half or light cream, you may need to thicken.
- Melt butter in a large skillet over medium heat.
- Brown pork chops well on all sides--you may have to do this in shifts depending on how large your chops are
- Remove browned pork chops from pan and set aside.
- Add onion to the same pan and saute over medium-low heat until onions are translucent.
- Add the stock, thyme (or herb of choice) and the au jus mix; stir to blend.
- Add pork chops back to the pan and bring to a boil.
- Reduce the heat to low, cover and cook for 20 minutes.
- The au jus gravy mix added enough salt for my taste, but taste the liquid at this point to see if you need to add any to your own taste.
- TO MAKE GRAVY
- Remove pork chops to a plate and keep warm (I usually put them on an oven-proof plate and pop them in a 200F oven).
- Turn heat to medium-high, add the cream, stirring to blend it well, and allow the liquid to reduce by about one third. This should take about 8-10 minutes.
- Thicken if you want thicker gravy.
- SLOW COOKER DIRECTIONS
- Brown chops as in original recipe. Set aside.
- Deglaze browning skillet with stock.
- Add stock, chopped onions, au jus mix and herb(s) to crock pot; stir.
- Lay chops on top of liquid.
- Cover and cook on low 6-8 hours (4-6 on high)**
- Remove chops and stir in cream.
- Turn cooker to high and thicken with either flour or cornstarch (see ingredient list for suggested thickening), if desired (but you'll probably have to).
- Cook on high about 10 minutes.
- **slow cooker times are approximate. Always check at MINIMUM time
Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 9 g, Protein 32 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 128 mg, Sodium 279 mg, Fiber 1 g, Sugar 3 g
BRAISED PORK CHOPS WITH CREAM GRAVY
Looking for a pork dinner? Then check out these braised chops served with thick creamy gravy - a scrumptious meal.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In large skillet over medium-high heat, brown pork chops on both sides. Add water, parsley flakes, salt, onion powder, thyme and Worcestershire sauce. Cover; simmer 20 to 30 minutes or until pork chops are tender.
- Remove pork chops from skillet; keep warm. In small bowl, combine milk and flour; blend until smooth. Gradually stir into hot mixture in skillet. Cook until mixture boils and thickens, stirring constantly. Serve gravy with pork chops.
Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 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
BRAISED PORK CHOPS WITH CREAM GRAVY
Easy, delicious and healthy Braised Pork Chops with Cream Gravy recipe from SparkRecipes. See our top-rated recipes for Braised Pork Chops with Cream Gravy .
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet over medium-high heat, brown pork chops on both sides. Add water, parsley flakes, salt, onion powder, thyme and Worcestershire sauce. Cover; simmer about 20 minutes or until pork chops are tender.
- Remove pork chops from skillet; keep warm. In small bowl combine milk and flour; blend until smooth. Gradually stir into hot mixture in skillet (add more milk or water if needed). Cook until mixture boils and thickens, stirring constantly. Serve gravy with pork.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
BRAISED PORK FILLETS WITH PRUNES AND CREAM SAUCE
Steps:
- Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
- Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
- Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
- Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
- Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
- Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.
PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
BRAISED PORK CHOPS
Simple seasonings in this recipe let the wonderful natural flavor of braised pork chops really shine through. With homemade bread and a salad, this makes a delightful meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.
Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 679mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
BRAISED PORK CHOPS
This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
PORK CHOPS WITH DELICIOUS GRAVY
Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!
Provided by ANFMUSICGRL
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
- In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g
PORK CHOPS WITH GRAVY
This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.-Betty Slivon, Sun City, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes., Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.
Nutrition Facts : Calories 683 calories, Fat 55g fat (23g saturated fat), Cholesterol 189mg cholesterol, Sodium 933mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
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