recettes de cuisine: Cook Appetizing Fried Porkchops with country gravy

Fried Porkchops with country gravy. Dredge pork chops in seasoned flour (reserve unused flour). When hot, add the flour coated If the gravy is too thick, add some water. Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a.

recettes Fried Porkchops with country gravy Fry your chops on both sides until gorgeously browned, remove, add onions, and place chops back on top! If you're weary and are starting to cringe when hearing the words such as the latest trend While the chops are baking, gather your gravy ingredients! Heat oil on medium-high heat until hot. You can have Fried Porkchops with country gravy using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fried Porkchops with country gravy

  1. You need 1 package of porkchops (bone in or boneless).
  2. You need 3 of eggs.
  3. Prepare 1 1/2 cups of all purpose flour.
  4. It's 1/2 tsp of pepper.
  5. You need 1 tsp of garlic salt.
  6. It's 1/2 tsp of paprika.
  7. Prepare 1 tsp of garlic powder.
  8. You need 1 tsp of onion powder.
  9. It's of Oil.
  10. You need of Gravy.
  11. It's 2 tbs of butter.
  12. You need 2 tbs of flour.
  13. It's 1 1/2 cup of cow milk.
  14. You need to taste of Salt & pepper.

Bone-in pork chops, cooked country style, dredged in seasoned flour, pan fried and finished in 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. Easy step by step photo instructions. Pork broth is not readily available like other broths.

Fried Porkchops with country gravy instructions

  1. 1 in bowl put eggs & splash of water. Whisk. Next bowl: flour & other dry ingredients. Mix..
  2. Dip pork in flour mixture, then egg mixture, then flour mixture again. Repeat. Place on pan and place in fridge 15min -1hr..
  3. A little before your ready, pour oil into frying pan in between medium & medium high heat. To taste oil, sprinkle a little water into pan, it should start to bubble/crackle, and then it is ready. Place porkchops into pan & cook 5-7 minutes per side. When done, remove from pan & place on plate with paper towel to absorb extra oil. Repeat until all are cooked..
  4. While porkchops are cooking, make gravy. Put saucepan on medium heat. Melt butter. Add flour & whisk. Let cook 1-3 minutes..
  5. Add milk, let boil & reduce heat. Let cook 3-4 minutes, stirring occasionally until thick. Add salt & pepper. Spoon gravy over porkchops..

You can usually get pork boulion or gravy base. I like to use Penzey's Pork. Season pork chops liberally with salt and pepper then dredge in flour. Cook chops (in batches - do not overcrowd the pan) in hot oil until golden brown on each side. Try not to flip the chops before they have browned or some of the breading could stick to the pan.

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