Browned Pork Chops With Gravy Recipes

PORK CHOPS WITH DELICIOUS GRAVY

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.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

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).

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.

GRAVY BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
• In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

PORK CHOPS WITH ONION GRAVY

Steps:

• Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°. , In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

TENDER PORK CHOPS IN GRAVY

Steps:

• Brown pork chops in frying pan. I like to sprinkle with seasoned salt, seasoned pepper and a small amount of garlic salt when browning.
• Remove from pan and place in casserole dish.
• Mix brown gravy mix, soup, and water.
• Place potatoes and onion around pork chops; cover all with gravy mixture.
• Season with salt and pepper.
• Cover and bake at 350 degrees Fahrenheit for 1 hour or until potatoes are tender.

FRIED PORK CHOPS WITH BROWN MILK GRAVY

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.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH GRAVY

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.

PORK CHOPS IN COUNTRY ONION GRAVY

Steps:

• Generously spray 12-­inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork chops in skillet about 6 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm.
• Reduce heat to medium. Add onions to skillet; cook 3 minutes. Stir in broth and pepper. Return pork to skillet; spoon onion mixture over pork. Cover tightly and simmer 12 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°.
• Mix milk and flour in small bowl. Add to skillet; cook 2 to 3 minutes, stirring constantly, until thickened.

PORK CHOPS AND MUSHROOM GRAVY

Steps:

• In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

BROWNED PORK CHOPS AND GRAVY

Steps:

• Combine sage, marjoram, pepper and salt; rub on both sides of chops.
• Lightly coat large nonstick skillet with oil or spray and heat over medium.
• Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
• Remove from skillet and keep warm.
• Add onion and garlic to skillet and cook and stir for 2 minutes.
• Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
• Whisk together sour cream, flour and mustard in a medium bowl.
• Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
• Cook, stirring constantly, until mixture comes to a boil.
• Serve over pork chops and noodles.

BROWNED PORK CHOPS WITH GRAVY

Steps:

• Trim fat from chops.
• Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
• Spray large nonstick skillet with cooking spray and heat over medium heat.
• Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
• Remove chops from skillet and keep warm.
• Add onion and garlic to skillet, cook and stir 2 minutes.
• Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
• Whisk together sour cream, flour and mustard in medium bowl.
• Whisk in about 3 tablespoons broth from the skillet.
• Stir sour cream mixture into skillet.
• Cook, stirring constantly, until mixture comes to a boil.
• Serve over pork chops and noodles.
• Sprinkle with parsley, if desired.