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Pork Chops and Gravy

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“Very simple pork chop recipe that turns out pretty tasty - nice creamy white country-style gravy. The recipe calls for bone-in chops, but my boneless chops worked just fine. The bone-in ones probably give you a little more flavor - I did have to add salt in the last step. You could probably halve the seasoned flour mix ingredients - I had alot left over after dredging the chops. I got this from the e-cookbooks.net site.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a shallow platter/large plate, mix the flour, onion powder, garlic powder, cayenne pepper, salt, and pepper with a fork.
  2. Pat the pork chops dry with a paper towel to remove moisture.
  3. Dredge the chops in the seasoned flour, shaking off the excess.
  4. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil.
  5. When the oil is hot, add the chops in a single layer and fry for 3 minutes on each side until golden brown.
  6. Remove the chops from the pan.
  7. Add a little bit of the remaining seasoned flour to the drippings in the pan and mix to dissolve.
  8. Add the chicken broth to the pan.
  9. Cook for 5 minutes or until thickened slightly.
  10. Stir the buttermilk into the pan.
  11. Return the chops to the pan, covering them with some gravy.
  12. Simmer for 5 minutes or until the chops are cooked through.
  13. Add salt and pepper to taste.

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