Simple Pan Fried Pork Chops with Country Gravy
Near as I can tell, “country” gravy means it’s made with milk instead of broth. Someone correct me if I’m wrong. This was a totally easy gravy to make since you didn’t need to worry about mixing things together and making a roux, incorporating the liquid, etc. So try it! I was skeptical but it came out great.
I was cleaning out old magazines over the weekend and had to thumb through some old Cooking Light magazines one last time before donating them to the library. Glad I did! That’s where this came from. The original recipe called for 4 4-ounce pork chops. I just used two bone-in chops and don’t know how much they weighed. I know I spent $5 on them and we each ate a half a one tonight and have a lunch each left, so 4 servings. We don’t generally eat 4 ounces of meat at dinner if I make plenty of vegetables and a salad, unless we’re eating hamburgers. I find if I trim the meat off the bone before serving and cut into smaller pieces, everyone takes a smaller amount than a whole chop and there’s much less waste.
I used more butter than the original recipe as I like my chops well browned.
- 2-4 pork chops, about 1″ thick
- 1 Tbs butter
- 1 1/3 cups milk
- 3 Tbs flour
- 1/4 tsp poultry seasoning
- salt and pepper to taste
Salt and pepper the chops on each side and set aside while you start some potatoes to boiling if you want some mashed potatoes to go with the gravy. (Peel, cut into chunks, smaller chunks if you’re in a rush, and simmer until fork tender. Drain, run through a Oxo Good Grips Potato Ricer. . (Affiliate link but get yourself one of these if you don’t have one! Forget beating potatoes in a mixer. Cook your potato, press it through this, like a large garlic press, and stir in, with a fork or spoon, a bit of butter, milk, salt and pepper. You’re done. Nearly instant mashed potatoes with NO lumps! And just as easy to make a small portion as a large one! Giving this to all my college age nephews next year if they don’t have one already!)
About 20 minutes before the rest of your dinner is ready (mashed potatoes and cooked carrots for us, plus a green salad), start the chops cooking.
Heat a pat of butter in a skillet over medium high heat. Cook the chops 3 minutes, then add a bit more butter if you’re like me or leave it out if you’re really watching calories, turn the chops and cook another 3 minutes.
While the chops are browning, mix the milk and flour together. I just pour the milk into a 2 cup Pyrex measuring dish, then add the flour and blend with a fork or whisk.
Take the chops from the pan and put on a plate. Add the milk and flour and stir into the fat in the pan, along with 1/2 tsp salt and some pepper plus the 1/4 tsp poultry seasoning. You can whisk this or use a flat wooden spoon, my favorite thing as you can use it in non-stick pans or cast iron or whatever. Put the chops back in the pan and cover, adjusting the heat so that they are at a low simmer. Cook another 7-10 minutes depending on how thick your chops are and how well you like them done. I was probably to the 10 minute or more point and the chops were not pink at all but still very moist and very tasty!
Finish your mashed potatoes and set back on the stove to stay warm.
Set the table, etc. and get your vegetables or salad ready.