Tuesday, November 12, 2013

Skillet Pork Chops with Pan Gravy

Skillet seared pork chops finished in a pan gravy.

Skillet Pork Chops with Pan Gravy

Are you getting excited for the holidays? I know that I am! Actually, I think that this is the first year that I'm really looking forward to it more than I have in years. I'm antsy to get the tree up, play some Christmas music and bake already. I've gotten quite a lot of my shopping done. And the grandkids are getting to that age where they are really into Christmas, which really, besides the religious significance of course, is what it's all about if you ask me.

My husband loves pork chops any way that I fix them, and this is a just a simple skillet recipe that's great for this time of the year when things start to get a bit more hectic. Seasoned, seared and then low simmered in a basic pan gravy, they're fast and tasty. I served these with brussels sprouts for me (I am still trying to learn to love them), alongside some sliced tomatoes and a salad for The Cajun, with leftover rice from another recipe. Special thanks to Jim for reminding me about this simple method.

Here's how to make it.

Heat oil in a large skillet over medium high. Season chops on both sides with salt, pepper, garlic powder and Cajun seasoning to taste and brown both sides in hot oil.


Transfer to a plate, browning the remaining pork chops in batches to avoid overcrowding the skillet and adding more oil if needed.


Whisk together the broth, seasonings and worcestershire and add to the skillet drippings, bringing mixture to a boil; add the butter.


Reduce to a very low simmer and return chops to skillet, turning to coat.


Cover tightly and simmer on low for about 25 to 30 minutes, or until chops are very tender. Remove and cover loosely to keep warm. Make a slurry of 1 tablespoon of cornstarch with just enough water to loosen and slowly stir into the pan drippings, bringing mixture up to a boil. Cook, stirring often, until mixture thickens; taste and adjust seasonings, adding salt and pepper if needed. Return pork chops to skillet, turn to coat and warm through. Serve.


Transfer to platter and serve.


Recipe: Skillet Pork Chops with Pan Gravy

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 1 to 2 tablespoons of cooking oil, divided
  • 4 to 6 (3/4 inch) bone-in, rib pork chops
  • Salt, pepper, garlic powder and Cajun seasoning, to taste
  • 1 cup chicken or beef broth
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Couple splashes of Worcestershire sauce
  • 1 tablespoon butter
  • 1 tablespoon of cornstarch
  • Splash of water
  • Salt and pepper, to taste
Instructions

Heat oil in a large skillet over medium high. Season chops on both sides with salt, pepper, garlic powder and Cajun seasoning to taste and brown both sides in hot oil. Transfer to a plate, browning the remaining pork chops in batches to avoid overcrowding the skillet, adding oil as needed. Whisk together the broth, seasonings and worcestershire and add to the skillet drippings, bringing mixture to a boil; add the butter. Reduce to a very low simmer and return chops to skillet, turning to coat. Cover tightly and simmer on low for about 25 to 30 minutes, or until chops are very tender, turning a few times.

Remove chops and cover loosely to keep warm; set aside. Make a slurry of 1 tablespoon of cornstarch with a splash of water to loosen and slowly stir into the pan drippings, bringing mixture up to a boil. Cook, stirring often, until mixture thickens; taste and adjust seasonings, adding salt and pepper if needed. Return pork chops to skillet, turn to coat and warm through. Serve.

Cook's Notes: Look for bone-in pork rib chops for best results with this recipe. These chops have bone running along one side and are higher in fat making them much more flavorful. You'll recognize them by the marbling. Add a can of drained mushrooms or sliced fresh if you like. If you substitute a more lean chop, such as boneless loin, I highly recommend a brine before cooking.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on November 12, 2013

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16 comments:

  1. The chops sure do look delicious Mary.

    ReplyDelete
    Replies
    1. Thanks Larry! I need to stop by and visit with you - haven't been by in awhile.

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  2. Mary, how long do you brine the loin pork chops? I'm looking forward to experimenting with this step. We LOVE pork chops in our home, too. Thanks for this recipe!

    ReplyDelete
    Replies
    1. For 1-inch thick pork chops about 4 to 6 hours - thicker 5 to 8 hours.

      Delete
  3. Diane from MissouriNovember 12, 2013 at 3:55 PM

    My Mom was from Corinth MS. She taught me a similar recipe with the admonishment to "always use a cast iron skillet". In my recipe, I use thick cut pork loin. Brown both sides in the cast iron skillet. Add one large cut up onion, and water to just cover the chops, add cast iron lid with "drips". Turn down heat and simmer for 30 minutes or so. Really, let it simmer until the onions glaze and it looks like the liquid is gone-you want the onions to "brown", add a cup of water and deglaze the pan, Cook another 15 minutes or so. Remove chops from pan and make gravy the usual way, adding salt, pepper, paprika to taste. Serve with rice. I love your recipes and blog! It brightens my day every day!

    ReplyDelete
    Replies
    1. Thanks Diane! Think I'll do that one next. The Cajun sure loves his pork chops. I sure love my cast iron too but as I'm getting older and more arthritic in my hands, it's just getting too darn heavy to manage that large skillet anymore. :(

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  4. I have pork chops in the freezer waiting for this. They look delicious! I make leaner chops and have not used a brine so I will be trying that soon. Thanks!

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    Replies
    1. The brine really does help with these leaner chops these days Pam! It helps to keep them tender and infuses a bit of flavor into them too.

      Delete
  5. If you haven't heard of Kevin Gillespie, you need to google him. His cookbook is awesome. It has a section, foods you hate, (or something like that) which has a brussels sprout recipe. Here is another one he does. If you are ever in Atlanta, try his new place, The Gun Show. It is certainly worth it, we went for my birthday last month. http://www.chefkevingillespie.com/recipes/brussels-sprouts-gratin/

    As usual though, your recipe looks awesome and is timely since I just got some pork chops. Other than Kevin, you are my hero lol. I just wish I remembered my word press ID........

    ReplyDelete
    Replies
    1. You're so sweet, thanks!! I am working on that taste for brussels - I'll definitely look Kevin up! I haven't been to Atlanta in years, but one things for sure. They ahve some good eating there!

      I've left the anonymous commenting on for a bit, but oh the spam! Every morning I wake up to dozens of posts that have been spammed by robots, but I'm trying to work through that annoyance so that more readers will be able to comment. I hope that my patience will hold out through it all LOL!

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  6. I need to try your recipe soon, Mary. My daughter says my pork chops were so well done, she still won't eat them to this day, no matter who makes them. I think these would be so good, and she'd love them.

    ReplyDelete
    Replies
    1. Don't feel bad, you are certainly not alone!! It is just so easy to overcook them these days because they are so lean now and without that fat, they are done in no time. That, and the fact that now the cooking temperature has been lowered from what the old recommendations were and turns out a little pink on a chop is actually okay and actually best! Try the brine - it really helps - but buy one of those cheapo thermometers too. You'll be amazed how fast chops are done & see why for years everyone of us have been way overcooking them!!

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  7. Making it tonight. Looking forward to it.

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  8. Cooking this tonite

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