Pork Chops w/ Country Gravy Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
This savory pork chops and gravy recipe is a lightened version of the Southern-style classic. Plus, you can use the simple gravy technique in a number.
Here is the best “Pork Chops w/ Country Gravy” recipe we have found until now. This is gonna smell and look delicious.
Ingredients of Pork Chops w/ Country Gravy
- You need 6 of boneless pork chops.
- Prepare 1 cup of flour.
- Prepare 2 of tsps paprika.
- Make ready 2 of tsps salt.
- Take 1 tsp of black pepper.
- It’s 1 tsp of onion powder.
- Make ready 1 tbsp of garlic powder.
- Make ready 1/2 of yellow onion.
- It’s 6 tbsps of salted butter.
- Make ready 1 1/2 cups of chicken stock.
- It’s 2 of tsps dijon mustard.
- It’s 1/2 cup of sour cream.
- You need 2 of tsps Frank’s Red Hot sauce.
Today we show you how to cook Chicken fried Pork chops country style.Simple to apply flour and fry them up.I been making this my whole life and my.These crowd pleasing Country Fried Pork Chops are everything you want them to be…crispy, crunchy, spicy, and juicy!
Pork Chops w/ Country Gravy step by step
- Preheat the oven to 350 degrees Fahrenheit..
- Line a large, rimmed baking sheet with tin foil and a little cooking spray..
- In a gallon zip-lock bag, combine the flour, paprika, onion powder, garlic powder, salt, and black pepper..
- Place the pork chops into the zip-lock bag and shake until all of the chops are coated with flour. Reserve the flour for later..
- Melt 4 tbsps of salted butter in a pan on medium-high heat. Once the butter is melted, add the pork chops and allow them to sear on each side for 2-3 minutes. Be careful not to burn the butter!.
- Place the seared pork chops onto the lined baking sheet and put them in the oven to cook for about 7-10 minutes, or until 140 degree Fahrenheit internally..
- Start the gravy while the pork chops cook in the oven. Finely chop 1/2 of the yellow onion..
- Melt 2 tbsps of butter in the same pan on medium heat, then add the chopped yellow onion. Cook, stirring often, until well caramelized; about 3-4 minutes..
- Sprinkle 3 tbsps of the reserved flour onto the onions, and stir until the onions become pasty and the flour begins to smell toasty; about two minutes..
- Add the chicken stock, and allow to come to a simmer and thicken slightly; about 1-2 minutes..
- Reduce the heat to medium-low, and add in the dijon mustard, Frank’s Red Hot sauce, and sour cream. Whisk lightly until combined and thickened..
- Reduce the heat to low and allow to simmer..
- Check the pork chops for doneness, and remove them from the oven if ready. Allow to rest for at least 2-3 minutes..
- Plate your pork chops and smother with the gravy and enjoy!.
Heat oil on medium-high heat until hot.Bone-in pork chops, cooked country style, dredged in seasoned flour, pan fried and finished in gravy.Remove the chops and set aside.
This recipe is fully adjustable for every spice level…low, medium, and high!Do you love a great spicy pork dish as much as I do?Which kind of pork chops are you looking for?Comforting and hearty, these Southern smothered pork chops in brown gravy are not only delicious, but they're super easy to prepare.Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce.
