Thursday, March 10, 2011

Country Style Pork Chops in Gravy

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. 

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.



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
  • 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 self rising 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
Instructions

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.

Source:  http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too!

Deep Fried Southern Style Pork Chops
Pork Schnitzel
Easy Pork Chop and Onion Bake
Posted by on March 10, 2011

Check out more pork chop tips!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

40 comments:

  1. oh yeah, almost identical to the way my grandmother made them! They were sooo good! Havent had them in years, must cook these soon.

    ReplyDelete
  2. I could definitely dig into that plate - it looks so good.

    ReplyDelete
  3. Looks delicious, and I'm not a big gravy eater. But may just have to try it.

    ReplyDelete
  4. I am heading down into the Deep South and home this summer, I look forward to eating many meals like you have on here!

    My mom made this dish on many occasion...now I want it, and now :(

    ReplyDelete
  5. I am sorry, I think I just heard you say, "feet-less seals".

    Maybe it was "beet-less deals".

    I know it wasn't "meat less meals" because that would be crazy talk....;)

    ReplyDelete
  6. Oh So Yummy! Definitely going to make this soon.

    ReplyDelete
  7. Yum Yum and more Yum....God I wish I lived in YOUR house!! Your family is SOOO lucky!!!

    ReplyDelete
  8. I've never been a very good gravy maker, but you make it look easy, and delicious!

    ReplyDelete
  9. This 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.....

    ReplyDelete
  10. I 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.

    ReplyDelete
  11. Who 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.

    ReplyDelete
    Replies
    1. What? 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!

      Delete
  12. As 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.

    ReplyDelete
    Replies
    1. You're welcome Maranza - have a great weekend!!

      Delete
  13. Hello 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.
    Thanks Connie Dean

    ReplyDelete
    Replies
    1. 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!!

      Delete
  14. This 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

    ReplyDelete
  15. This 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.

    ReplyDelete
    Replies
    1. The husband points always mean a lot to me - thanks so much Nastenka for stopping back by to let me know he enjoyed the chops!!

      Delete
  16. Do you HAVE to use canola oil or can it be vegetable?

    ReplyDelete
  17. should i use garlic salt or powder? and where can I find a job where I can stay home all day & cook your recipes

    ReplyDelete
    Replies
    1. You could use either actually. I use garlic salt here in place of regular salt.

      Delete
  18. Made 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.

    ReplyDelete
    Replies
    1. You'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.

      Delete
  19. Mary, 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! :)

    ReplyDelete
  20. Mary, they were absolutely delicious! I had my neighbor over for dinner, and she also loved them! Another winning recipe from you! Thanks so much!! :)

    ReplyDelete
    Replies
    1. You're welcome Bonnie - thanks for letting me know!

      Delete
  21. I'm cooking these right now and I will come back and let you know how good they were!!!

    ReplyDelete
  22. I made them tonight and they were so freaking good!!!! Thanks for the site and the delish recipes!!!!

    ReplyDelete
    Replies
    1. You'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!!

      Delete
  23. Mary,

    I 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.

    ReplyDelete
    Replies
    1. 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!

      Delete
  24. Years 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!

    ReplyDelete
  25. Trying 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!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails