SOUTHERN FRIED PORK CHOPS WITH COUNTRY GRAVY
Ingredients
Seasoned Flour Mix:
- 1/2 cup flour
- 1 tsp. garlic salt
- 1 tsp. coarse ground black pepper
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 regular table salt
- 1/4 tsp. creole seasoning (I use Cajun's Choice)
- 1/4 tsp. ground rosemary
- 1/4 tsp. poultry seasoning
- 1/8 tsp. onion powder
Rest of Ingredients for Chops:
- 2 thick-cut bone-in pork chops, approx. 1" thick and 1 lb. each, trimmed of fat if desired
- 2 Tb. butter plus 2 Tbl. vegetable oil for frying, melted together
- 1 onion, halved and sliced about 1/2" thick
For Gravy:
- ¼ cup pan drippings with bits on bottom of pan
- ¼ cup (4 Tbl.) butter
- *rest of seasoned flour from above
- 1 cup chicken broth
- 2½ cups milk, whole or 2%
- ½ Tbl. sour cream
Instructions
For Chops:
Preheat oven to 350ยบ.
In pie plate, stir together well the Seasoned Flour Mixture, coat both sides and edges of chops well, set chops aside to rest. SAVE SEASONED FLOUR. (*This is what you will use for the gravy later!)
In frying pan, heat together butter and oil over heat that is in-between medium-high and medium until hot and melted.
Add well-coated chops and fry for about 5 minutes on side one until golden browned. Turn, lower heat to medium if needed and fry second side for about 4 minutes. Remove pan from heat.
Lift one chop and place half of onions underneath. Do the same with the other chop adding rest of onions. (*Or you can remove them to a plate if that is easier, then put them back in over the onions.)
Pop into preheated oven and bake until done, about 25 minutes. (*This depends on thickness, yours may take less time). Remove chops to rest onto an oven-safe platter and place into cooled-down oven that is now set on low while you make the gravy.
For Gravy:
To pan that you cooked the chops in, add butter to 1/4 cup of the pan drippings plus all of the onions and melt over medium heat.
Whisk in flour until smooth and no lumps. Whisk or stir for 5 minutes to cook out raw flour taste. Do not brown, adjust heat if needed.
Add the broth and milk into a glass measuring pitcher, and slowly pour it into the flour mixture, whisking constantly, to keep lumps from forming.
Bring to a boil, stirring, reduce heat and simmer until thickened, stirring as needed. About 7 - 10 minutes.
Remove from heat and stir or whisk in ½ Tbl. sour cream well, until creamy and no tiny lumps remain. Check seasonings and add to taste. I add 1/2 tsp. more each salt and pepper for us.
Ladle over pork chops and pour rest into a gravy boat and serve hot, garnished with more pepper if desired, to serve over mashed potatoes.
