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Bone-in pork chops, dredged in seasoned flour, pan fried and finished in gravy. |
Country Style Pork Chops in Gravy
The Cajun is a huge fan of pork chops done just about any way you can make them. I love watching him clean the bone till there isn't a trace of meat left on them. He is definitely a meat loving man.Some people call this method smothered pork chops, but I do my Smothered Pork Chops a little bit different with no coating, seared in the pan, and then cooked with a cream gravy. This recipe is what I consider to be a country style chop and it's one of The Cajun's favorite ways to eat chops, aside from Deep Fried Pork Chops that is. The method is pretty simple and since it's pork chops, pretty quick too.
You'll need about 6 bone-in pork chops, about 1/4 to 1/2 inch thick, Cajun seasoning (like Slap Ya Mama), about 1-1/2 cups of self rising flour, 1 teaspoon of garlic powder, freshly cracked black pepper, about 10 turns or to taste, about 1/4 inch or so of canola oil for the frying pan, and roughly 2 to 2-1/2 cups of water, more or less.
By the way, when I fry things I usually use self-rising flour because it has a little baking powder and that has some cornstarch in it, making it a bit more crispy, so that's just what I reach for. It's a good way to use up the self-rising flour too, since it tends to lose it's leavening power over time if it's stored in the pantry instead of the freezer. Doesn't much matter for here really though since you're returning the chops to the gravy, so all-purpose is certainly okay too, if that's all you have.
Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun seasoning on both sides. Whisk together flour, garlic powder and pepper; remove 2 tablespoons of the seasoned flour and set aside. Coat the chops in the remaining flour mixture, shaking off the excess. Allow to rest on a rack at room temperature for about 15 minutes. Sorry, I guess I forgot to shoot a photo of this step!
Warm 2-1/2 cups of water and set aside. Meanwhile, heat about 1/4 inch of cooking oil in a large skillet over medium high heat. Once hot, brown the chops on both sides, about 4 minutes per side. Do in batches to avoid overcrowding the skillet.
Remove the chops and set aside. For the gravy, very carefully remove all but 3 tablespoons of oil from the skillet. Over medium heat, stir in the 2 tablespoons of reserved seasoned flour into the hot oil.
Cook and stir the flour over medium heat until lightly browned, about 3 minutes, scraping up all of the browned bits in the bottom of the skillet. Slowly stir in the warm water, adding only enough water to create a gravy. You may not need all of the water.
Bring the gravy to a boil, cooking and stirring about 2-3 minutes, or until nicely thickened. Reduce heat to medium low, return the chops to skillet.
Cover and simmer (but do not boil) for about 8 minutes, or until chops are cooked through.
Plate and serve with a side of rice and a nice garden salad, or a green veggie.
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Recipe: Country Style Pork Chops in Gravy
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
Ingredients
Instructions
- 6 bone-in pork chops, about 1/4 to 1/2 inch thick
- Cajun seasoning (like Slap Ya Mama), to taste
- About 1-1/2 cups of flour
- 1 teaspoon of garlic powder
- 1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
- Cooking oil (vegetable, canola, etc) for the frying pan
- 2 to 2-1/2 cups of water
Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun seasoning on both sides. Whisk together the flour, garlic powder and pepper; remove 2 tablespoons of the seasoned flour and set aside. Coat the chops in the remaining flour mixture, shaking off the excess. Allow to rest on a rack at room temperature for about 15 minutes.
Warm the water and set aside. Meanwhile, heat about 1/4 inch of canola oil in a large skillet over medium high heat. Once hot, brown the chops on both sides, about 4 minutes per side. Do in batches to avoid overcrowding the skillet. Remove the chops and set aside.
For the gravy, very carefully remove all but 3 tablespoons of oil from the skillet. Over medium heat, stir in the 2 tablespoons of reserved seasoned flour into the hot oil; cook and stir over medium heat until browned, about 3 minutes.
Slowly stir in the warm water, adding only enough water to create a gravy. You may not need all of the water. Bring the gravy to a boil, cooking and stirring about 2-3 minutes, or until nicely thickened. Reduce heat to medium low, return the chops to skillet, cover and simmer (do not boil) for about 8 minutes, or until chops are cooked through.
Serve with hot rice and a green vegetable or mixed garden salad.
Cook's Note: When I fry things I usually use self rising because it has a little baking powder and that has some cornstarch in it, making it a bit more crispy. Doesn't much matter for here really though since you're returning the chops to the gravy, so all purpose is okay too!
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oh yeah, almost identical to the way my grandmother made them! They were sooo good! Havent had them in years, must cook these soon.
ReplyDeleteEnjoy!
ReplyDeleteThey look delicious!
ReplyDeleteI could definitely dig into that plate - it looks so good.
ReplyDeleteLooks delicious, and I'm not a big gravy eater. But may just have to try it.
ReplyDeleteI am heading down into the Deep South and home this summer, I look forward to eating many meals like you have on here!
ReplyDeleteMy mom made this dish on many occasion...now I want it, and now :(
I am sorry, I think I just heard you say, "feet-less seals".
ReplyDeleteMaybe it was "beet-less deals".
I know it wasn't "meat less meals" because that would be crazy talk....;)
Oh So Yummy! Definitely going to make this soon.
ReplyDeleteYum Yum and more Yum....God I wish I lived in YOUR house!! Your family is SOOO lucky!!!
ReplyDeleteI've never been a very good gravy maker, but you make it look easy, and delicious!
ReplyDeleteThis is my favorite way to fix pork chops. Instead of the warm water, I warm a can of chicken broth or use homemade chicken stock! Talk about yummy.....
ReplyDeleteI do a recipe similar to this but i cheat lol,I brown my chops in a minimal amount of oil,and I'll use either fresh mushrooms or canned,after I cook and then slow simmer the chops i'll just add my shrooms and my cream of mushroom soup and let it slow simmer while I make my taters or rice.I'm a bachelor cooking for one so I use short cuts lol.
ReplyDeleteJim, i do something similar...i flour and brown the pork chops in a skillet then transfer to a casserole dish and pour the mushroom soup over them, cover and bake in the oven for 45 minutes on 350. Serve with Mahatma saffron rice and a veggie....too good.
DeleteThat's a good one too Becky!
DeleteWho dun stole my poke chop recipe? lol These look tasty,if yer a contrary old bachelor like me sometimes,I'll salt n pepper my chops fry them nice n brown then cover them with a nice glass dome lid then turn to simmer,this helps get them so tender,then I cheat I'll chop some mushrooms or add some canned and cover with a lil bit of Worcestershire sauce(I wish they get a simple nic for it :) ) and then I let the gravy heat up good with the chops still covered,it's a cheat recipe but still tasty lol.
ReplyDeleteWhat? You didn't know I was that fly that snuck in your kitchen Jim LOL??! ;) Yeah, my husband loves them like that too - good stuff!
DeleteAs a Texan married to my own Cajun - this is how we fix them too. I think this will be tonight's dinner. You know the problem is not the cooking - it's WHAT to cook and I always get inspiration from your website. Thank you.
ReplyDeleteYou're welcome Maranza - have a great weekend!!
DeleteHello Mary, First I want you to know I love all of you recipes , fixed the chopes tonight , but I changed it a little, instead of your gravy I used McMormick, Sausage flavor country gravy mix, and it was great. My daughter turned me on your site and have cooked a lot of your recipes, You give Paula Deen and run for her money, I was and still am Great fan of Paulas...Meat her and have eaten in her restetant.
ReplyDeleteThanks Connie Dean
Goodness I bet that was good with that gravy! Now you know I love me some Paula too - but I'll take that compliment. :) I'd sure like to meet her one day myself!! Thanks again Connie for stopping back by to leave a comment - I really appreciate that!!
DeleteThis was great but changed it a bit, used McMormick sauage flavor country gravy mix, My daughter Nicole tured me on to your site, I am a great big fan of Paula Deens your are just as good, Thanks Connie
ReplyDeleteThank you Connie!!
DeleteThis was so delicious and easy to prepare. The meat was very moist. I always avoided making pork in a skillet because it turned out dry, but not anymore after I found this recipe. I served it with mashed potatoes and my husband loved it.
ReplyDeleteThe husband points always mean a lot to me - thanks so much Nastenka for stopping back by to let me know he enjoyed the chops!!
DeleteDo you HAVE to use canola oil or can it be vegetable?
ReplyDeleteYes, vegetable oil is fine!
Deleteshould i use garlic salt or powder? and where can I find a job where I can stay home all day & cook your recipes
ReplyDeleteYou could use either actually. I use garlic salt here in place of regular salt.
DeleteMade these chops along with your Southern fried potatoes for dinner tonight and oh my goodnss was it awesome. My sweetie raved about it. Perfect after church supper! Thank you for the fantastic recipes and picture tutorial.
ReplyDeleteYou're so welcome and thank YOU for taking the time to come back by & let me know they were a hit! I really appreciate that.
DeleteMary, any time I'm at a loss as to what to cook, I just go to your site. Then, there are so many things that you post that look so darned good, that I have a hard time deciding what I want...lol. Being the rice and gravy girl from Lafayette, LA, I saw this recipe and said, ohhh, which store has pork chops on sale, today? Going to the grocery, now, to get them so I can make this recipe. The only thing I'm going to do differently is add the "trinity" to the gravy. Gotta have my trinity! LOL! Thanks, again, for your wonderful posts! I always enjoy them! You're the best, Mary! :)
ReplyDeleteAw, thank you Bonnie!! Enjoy those chops!
DeleteMary, they were absolutely delicious! I had my neighbor over for dinner, and she also loved them! Another winning recipe from you! Thanks so much!! :)
ReplyDeleteYou're welcome Bonnie - thanks for letting me know!
DeleteI'm cooking these right now and I will come back and let you know how good they were!!!
ReplyDeleteI made them tonight and they were so freaking good!!!! Thanks for the site and the delish recipes!!!!
ReplyDeleteYou're welcome Kim! I'm so glad that y'all enjoyed the chops & really appreciate you coming back by to let me know - thank you!!
DeleteMary,
ReplyDeleteI know that this is an older post, but I have a question: Why self-rising flour? Does all-purpose work as well?
Thanks so much, from a dis-placed Southerner.
Hi Ouida! When I fry things I usually use self rising because it has a little baking powder and that has some cornstarch in it, making it a bit more crispy. Doesn't much matter for here really though since you're returning the chops to the gravy, so all purpose is okay too!
DeleteYears ago I saw one of Dolly Parton's sisters on a cooking shows and she made this recipe but instead of water, said any dairy (milk, 1/2 & 1/2, or some of each) for the gravy. Makes the gravy just a bit richer. Either way, DELICIOUS!
ReplyDeleteYep, love me some milk gravy too!
DeleteTrying these tonight. My DH is from Louisiana and myself from Pennsylvania so I am always looking for recipes that he would of had down south!
ReplyDeleteHope y'all enjoyed it!
DeleteTrying these right now! So excited :) I am using milk instead of water, so I hope it turns out good :)
ReplyDeleteOh it will be even better with a milk gravy - hope you enjoyed them!!
Deleteis it okay to use meatballs imstead of porkchops? Just wondering
ReplyDeletebtw i love your website... easy meal for the kids tonight
This dish was very tasty. Letting the chops rest before frying really made a difference in crispness. Wish I had known about that before. I didn't do too bad on the gravy although I might have thinned it out a little more than i should have. The bits from the pan gave it great flavor! My family really liked it. Thank you for this recipe, will make again. Have a great day!!
ReplyDeleteUse Slap ya Momma,I have a new favorite recipe.
ReplyDeleteUsed the "Slap your Mama" seasoning to season the meat and some left over Savoie's old fashioned dark roux to help thicken the gravy.The roux was a last second add on because I added more water than needed(about 2 TBSP) gave the gravy a richer flavor.I have a new favorite dish.Thank you for sharing.
ReplyDeleteYou're very welcome - glad you enjoyed the recipe!
DeleteWow! Made this for my family tonight. They just loved it. My daughter-in-law is from South Carolina so I try and make a southern style meal every so often. I'm surprised at how many of these meals she's never had. She absolutely loved it. Thanks for the great recipe will be making it again on day.
DeleteThank you!! I'm so glad that she enjoyed them & thanks so much for taking the time to come back and let me know!!
DeleteEssentially a great recipe but never would I use water ---chicken stock in place of that. I do agree with the self rising flour--makes a difference. I saute a bunch of onions until lightly browned and add along with the chops. Nice recipes on your site ---I will be back for more.
ReplyDeleteSure you would use water Doris, which back in the day was pretty much the standard. Using broth was a luxury. :) Listen, I use water here in this recipe, and it's very good with just good ole plain water, but yes, of course, you can use broth and you can even use milk. Pan drippings and seasoned flour give you all the flavor you need, so water works very well, though certainly substitute broth here if you like! It's an added touch of flavor, but not really necessary.
DeleteHow do I find more of your recipes?
ReplyDeleteHi Realynn! There are several ways to view all of the recipes. One, scroll up to the top of the page where there is a header that says "Deep South Dish Food. Family. Memories." and click on that. That will take you to the main page where you can scroll through the recipes from most the recent to those before. Also, at the top of the page, under that same header, you'll see a link that says "Recipe Index." Click on that. This is a manual collection of links by type and category that should be helpful. There are other things along the sidebar too, but those two should get you started! Welcome to Deep South Dish!!
DeleteDang it Mary, I thought I had this pork chop / pork steak thing down pat with the cream gravy smothered recipe. But NO, I just had to try this version. I had half a box of beef stock in the fridge that need to get used. Other than that I followed the recipe to the letter. Served the pork steaks with your butter steamed potatoes and a mix of garden veggies for a really good Sunday dinner. The excess gravy didn't hurt the potatoes a bit. I think I like this recipe better. Both recipes came out tender and yummy. The quandary: Which one do I make the next time pork steaks are on sale?
ReplyDeleteIf you're like me you'll flip flop between the two (and the others lol)!
Delete