Ricks Pork Chops In Gravy Recipes

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.

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 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.

PORK CHOPS WITH BEER AND BACON GRAVY

Steps:

• Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.
• Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY

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.;

MAKEOVER PORK CHOPS WITH GRAVY

Steps:

• In a shallow bowl, whisk egg and 1/2 cup milk. Combine the bread crumbs, 1 teaspoon parsley and thyme in another shallow bowl. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large skillet over medium-high heat, cook pork chops in 2 tablespoons butter for 4 minutes on each side. Transfer to an ungreased 13x9-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, in the same skillet, melt remaining butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in the cream, broth and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chops; sprinkle with remaining parsley.

WACKY BUT AMAZING PORK CHOPS IN GRAVY

Steps:

• Place the flour, 1/4 tsp. kosher salt and 1/4 tsp. pepper into a freezer bag. Shake well to combine. Set aside.
• Sprinkle both sides of each pork chop with some salt and pepper. Set aside.
• In a medium size bowl combine the ketchup, grape jelly, lite soy sauce, worcestershire sauce, garlic, oregano, thyme, pepper and water. Mix til well blended. Don't worry if the jelly is lumpy. That will melt during cooking. Set aside.
• Place pork chops in the freezer bag with the seasoned flour. Coat the pork chops well with the flour mixture.
• Heat a very large skillet on med/high. Add 1/2 the olive oil and 1/2 the butter. When hot add 3 pork chops. Do not move them in the pan for about 5 mintues. This will give them a good sear. Then turn them and cook another 3 minutes.
• Remove pork chops and place in a large casserole dish.
• Repeat the frying process with the last three pork chops. And also place them in the casserole dish with the other pork chops.
• Lower the heat to med/low and deglaze the skillet with the wine. Then add all the sauce mixture to the skillet, stirring well for about 3 minutes til jelly melts and the sauce is heated through.
• Pour this mixture over the pork chops and bake covered at 350 degrees for 1 1/2 hours.
• Serve over cooked egg noodles.

PORK CHOPS IN GRAVY

Steps:

• In a bowl, beat egg and water.
• Dip pork chops in egg mixture.
• Coat with bread crumbs.
• In a large skillet, brown chops in oil.
• Transfer to greased 9x13 baking dish.
• Mix the soups together and pour over then sprinkle with cheese.
• Cover and bake at 325 for 1 1/2 hours or until tender.

RICK'S PORK CHOPS IN GRAVY

Steps:

• Season pork chops with salt and black pepper.
• Brown pork chops in olive oil.
• Add onion and cook until translucent.
• Add soup, gravy, and water.
• Simmer for 1 hour.
• Add flour and water mixture. Heat until thickened.
• Serve with Potatoes or rice.