Thursday, March 10, 2011

Country Style Pork Chops in Gravy

Bone-in pork chops, dredged in seasoned flour, pan fried and finished 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.

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
  • 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
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.

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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