Wacky But Amazing Pork Chops In Gravy Recipes

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PORK CHOPS WITH DELICIOUS GRAVY



Pork Chops with Delicious Gravy image

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

1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
¼ cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey

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

WACKY BUT AMAZING PORK CHOPS IN GRAVY



WACKY BUT AMAZING PORK CHOPS IN GRAVY image

I found this recipe on the Internet and its a real gem! The ingredients sound wacky but they become a delicious, dark, rich, earthy, smokey, slightly sweet but savory gravy! You'll want to lick the dish clean like I did! The ingredients are all the things you probably have in your fridge right now! This recipe is by a cook known as Divalicious. The photo is my own.

Provided by Lillian Russo @Lilliancooks

Categories     Pork

Number Of Ingredients 19

6 - bone-in pork chops
1 cup(s) flour
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) pepper
12 ounce(s) egg noodles-cooked according to pkg. directions
WACKY SAUCE INGREDIENTS:
5 tablespoon(s) ketchup
5 tablespoon(s) grape jelly
3 tablespoon(s) lite soy sauce
3 tablespoon(s) yellow mustard
2 tablespoon(s) worcestershire sauce
3 large cloves garlic-crushed
1/4 teaspoon(s) oregano
1/4 teaspoon(s) dried thyme
1/4 teaspoon(s) pepper
1/2 cup(s) water
1/2 cup(s) dry red wine-not cooking wine
3 tablespoon(s) olive oil, extra virgin
3 tablespoon(s) butter

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.

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY



Fried Pork Chops with Homemade Table Gravy image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 tablespoons Miss Brown's House Seasoning, recipe follows
1 tablespoon hot sauce
1 teaspoon yellow mustard
4 thin bone-in pork loin chops (about 2 pounds total)
Canola oil, for frying
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup half-and-half
Generous pinch of Miss Brown's House Seasoning, recipe follows
Kosher salt and freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

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



Gravy Baked Pork Chops image

These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.

Provided by JENNIPOO

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 55m

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
¾ cup milk
¼ cup water
1 (10.75 ounce) can condensed cream of mushroom soup

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.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 7.3 g, Cholesterol 76.2 mg, Fat 12.1 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 586.9 mg, Sugar 3.3 g

UNBELIEVABLY PRIMO PORK CHOPS AND GRAVY



Unbelievably Primo Pork Chops and Gravy image

Given to me by my best friend, Ronna, under threat of serious injury, this method, along with the use of boneless, thick-cut chops, qualify it as the best pork chop recipe I've ever had. No more dry, tough chops in MY house. Easily good enough for company. We always make it with Better Than Bouillon brand chicken stock concentrate, which is a paste in a jar, but you can use regular chicken stock/broth as well. Please read ingredient list carefully. It's *either* stock concentrate AND water or prepared stock and NO water.

Provided by Sandi From CA

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

2 thick-cut boneless pork chops
2 teaspoons chicken bouillon concentrate (Better Than Bouillon brand) or 2 cups chicken stock
2 cups water (IMPORTANT! Use ONLY if making chicken stock from concentrate!)
1/2 cup vermouth or 1/2 cup dry white wine
1 teaspoon flour
1 tablespoon water
pepper, to taste
1 tablespoon vegetable oil (not olive oil, it burns at high heat)

Steps:

  • In a pot, warm the chicken broth (or chicken stock concentrate plus the 3 cups water) over medium heat.
  • Heat the oil on high. Trim the chops of excess fat and season with pepper.
  • Sear the pork chops in the (very) hot pan. Noisy work... a spatter guard helps here! Sear the chops on all sides including the edges (hold them with tongs edge-side-down). Put them on a plate, cover with foil and set aside.
  • Deglaze the pan with the vermouth or wine. Add the chicken stock from the pot, completing the deglazing. Now pour everything from the pan back into the pot. (Confused yet?).
  • Put the chops in the pot, reserving the foil that covered them. Check if the fluid level is high enough in the pot; it should be about 1/4 inch or less below the tops of the chops, but the chops should not be covered by the chicken stock.
  • Cover pot with lid. Let simmer on medium-low for 20 minutes. Flip the chops over and let simmer for another 20 minutes, checking every now and then to assure there's enough fluid left in the pot. If not, add a little more chicken stock.
  • Take the chops out of the pot and cover again with reserved foil. In a small bowl, mix the teaspoon of flour with a tablespoon of water until well-blended and whisk into the stock to thicken. Turn the heat to high and let cook, stirring occasionally, until the stock/gravy reduces slightly and thickens. This may take several minutes.
  • Plate the chops with mashed potatoes and introduce them both to that lucious gravy!

PORK CHOPS WITH GRAVY



Pork Chops with Gravy image

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

1 large egg
1/2 cup 2% milk
1-1/2 cups soft bread crumbs
3 teaspoons minced fresh parsley, divided
1 teaspoon minced fresh thyme
4 bone-in pork loin chops (7 ounces each)
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/3 cup canola oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy whipping cream
1/2 cup beef broth

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.

BROWNED PORK CHOPS WITH GRAVY



Browned Pork Chops with Gravy image

Sauted herb flavored boneless pork chops topped with a deviled mushroom sour cream gravy. From the Recipe Institute.

Provided by Lorac

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 (3 ounce) boneless pork chops
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/8 teaspoon salt
nonstick cooking spray
1/4 cup coarsely chopped onion
2 cloves garlic, minced
1 cup sliced mushrooms
3/4 cup reduced-sodium beef broth
1/3 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
2 cups hot cooked noodles
chopped fresh parsley (optional)

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.

Nutrition Facts : Calories 260.3, Fat 10.7, SaturatedFat 4.5, Cholesterol 82.9, Sodium 148.7, Carbohydrate 17.8, Fiber 1.2, Sugar 1.8, Protein 22.4

MAKEOVER PORK CHOPS WITH GRAVY



Makeover Pork Chops with Gravy image

"My daughter and I made this recipe to create a special meal. I saw all the fat that went into it, and at my age, I can't handle all those calories," writes Betty from Sun City, Arizona. Our pros made a few changes to the recipe to improve its nutritional profile and found that Makeover Pork Chops with Gravy captures the home-style feel of the original recipe, but with less than half the fat.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 egg
1-1/4 cups 2% milk, divided
1-1/2 cups soft bread crumbs
3 teaspoons minced fresh parsley, divided
1 teaspoon minced fresh thyme
4 bone-in pork loin chops (7 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 tablespoons reduced-fat butter, divided
3 tablespoons plus 1 teaspoon all-purpose flour
1/3 cup half-and-half cream
1/3 cup reduced-sodium beef broth

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.

Nutrition Facts : Calories 392 calories, Fat 19g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 799mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

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PAN-FRIED PORK CHOPS WITH GRAVY - 101 COOKING FOR TWO
2021-12-27 Cook for 4-5 minutes until the bottom is nicely brown. Flip and cook for another 4-5 minutes. Continue to flip occasionally to an internal temperature of 145°. If you have a hard time getting a final internal temperature, a lid on the pan helps. Remove from pan and tent lightly with foil while doing gravy phase.
From 101cookingfortwo.com


PAN SEARED PORK CHOPS WITH GRAVY - JO COOKS
Whisk in the flour and cook for about 1 minute, whisking continuously, to remove the raw flour taste. Whisk in the half and half and the chicken broth until smooth. Cook for a couple more minutes until the gravy thickens. Season with salt and pepper as needed. Slice pork chops and serve with gravy and mashed potatoes.
From jocooks.com


HOW TO MAKE PORK GRAVY HOMEMADE IN 10 MINUTES OR LESS
2018-08-27 Add pan drippings and any extra broth to butter and flour mixture. Use a whisk to distribute the flour evenly within your liquid to avoid lumps. Add salt and pepper, tasting your gravy. Add more pepper or salt a little bit at a time to your own taste. Allow gravy to cook for three to four minutes.
From onmykidsplate.com


PORK CHOPS WITH TOMATO RECIPE - THERESCIPES.INFO
Mom's Easy Pan Fried Pork Chops and Tomato Gravy hot kitchendivas.com. Add flour and stir constantly for 2 minutes. Add tomato paste and cook, continuing to stir for another 2 minutes. Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil. Place pork chops, browned side up, in your skillet.Reduce heat to low, cover, and simmer for 20 …
From therecipes.info


SMOTHERED PORK CHOPS WITH GRAVY - THE ANTHONY KITCHEN
2019-05-09 Remove the pork chops from the pan and set aside on a plate. Reduce the heat to medium, and add the sliced onion. If needed, add an additional 1-2 tablespoons of oil. Sauté the onions for 8-10 minutes, until cooked through and golden. Sprinkle 3 tablespoons of flour across the onions and stir to combine.
From theanthonykitchen.com


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