Fried Pork Chops With Brown Milk Gravy

"This is the way we cooked pork chops in my younger days down south. It is NOT a recipe for those beautiful thick chops that need tender care. It IS a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream."
 
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photo by jazgbl photo by jazgbl
photo by jazgbl
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by PanNan photo by PanNan
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Trim excess fat from chops. Season chops with seasoned salt or salt and pepper.
  • Mix flour with 2 teaspoons seasoned salt, dry mustard, pepper and paprika. Adjust seasonings as needed. If making gravy, remove 2 tablespoons seasoned flour and set aside for gravy to prevent lumps. Coat chops with remaining flour mixture.
  • Melt 2 tablespoons butter and oil in skillet over medium high heat until hot.
  • If NOT making gravy, brown chops on both sides until done. Drain on paper towels, then serve.
  • If making gravy, add floured chops to pan and brown on both sides, about 3-5 minutes per side. Remove chops to drain on paper towels, then cover and keep warm.
  • Reduce heat to medium. Check pan to make sure you have 2 tablespoons of drippings; if not, add butter or oil as needed.
  • Add 2 tablespoons reserved flour to make the roux. Stir until smooth and dark brown.
  • Lower heat and gradually add milk, stirring constantly until temperature reduces. Then stir frequently until gravy reaches desired consistency. Check seasonings and adjust as needed.
  • Return chops to pan and simmer in gravy until hot and tender or, if chops are done and you prefer, just ladle gravy on top and serve.

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Reviews

  1. Such an easy recipe. For a super newbie, one thing I have to keep in mind next time was to put just a dash of the seasong salt unto the chops at the start. The chops came out too salty because of me putting like a teaspoon on each side lol. Also didn't have paprika, so I substituted with Cajun seasoning just half of the amount. It was yummy (minus the saltiness lol).
     
  2. Simple and delicious! Delicious even without gravy but so much better with gravy! Thanks for sharing!
     
  3. Very very good.
     
  4. Simple, but perfect. I didn't change anything and put in front of my darlin husband so he could devour. Gravy good and also perfect. Thanks for posting such a friendly and filling recipe!<br/>Made for Down Home on the Farm Tag Photo Game 2012
     
  5. This is the best fried pork chops with milk brown gravy ! I really don't like a lot of gravy but the best. Only too much flour I didn't use as much!! Thank you for great recipes!!
     
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I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!! I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes! I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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