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Tuesday, June 4, 2013

Hand-Breaded Pork Chops with Creamy Country Gravy

Printable Recipe

Pork Chops
2 T butter
1/2 cup vegetable oil
6 thick pork chops
1 cup milk
2 cups flour
salt and pepper
1/2 to 1 onion whole onion, sliced

Gravy
meat drippings
1 T. butter
3 T. flour
1 1/2 cup milk
salt and pepper

Heat a cast-iron skillet with butter and 1/4 cup oil.  Dip pork chops one at a time in milk. Dredge in flour, season with salt and pepper.  Place in heated pan along with onion slices.  Cook until browned on each side and meat is no longer pink.  Add more butter and remaining as needed until the last pork chop is cooked.  Remove chops and onions and place on a platter.

To the drippings in the pan, add butter and 3 T flour.  Mix it together until blended and browned.  Slowly add milk.  Season with salt and pepper.   Let thicken.  Serve over mashed potatoes.

Serves 4-6.

Holly's Note:
This recipe came from Simply Delicious Amish Cooking and received rave reviews from my family.  I didn't get a photo though.  As far as the gravy goes, the original recipe says, "Now, take a little taste with a spoon.  If it's not quite perfect, add more salt and pepper.  That's all the spices needed for this pork chop dinner..."  Well, in addition to some pepper, I seasoned the chops with a family all-purpose seasoning and used that in the gravy.


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