fertnavigator.blogg.se - Smothered pork chops

We typically serve white rice with this but the gravy is glorious over mashed potatoes or egg noodles too.If you’d like to add onions, sauté them in the oil after the chops have been browned, before you add the flour.When browning the pork chops, I make sure one side is gloriously light golden brown then don’t worry too much about the other – I just give it a quick sear (then when I arrange the chops, I make sure the pretty side is facing up).Your gravy will taste like the pan drippings so you don’t want to scorch the oil or have excess flour falling off the chops to burn in the oil. Monitor the heat when you’re browning the chops. If you are using thinner chops, you will likely need about 8 pork chops. I use big, thick bone-in pork chops for this.Uncover then let rest for 15 minutes before serving. If desired, remove the pork chops then whisk the gravy before serving.Cover with aluminum foil (or an oven-safe lid if you have one) then bake at 300 degrees for 1 hour. Arrange chops back into the pan with the gravy.Mixture will be thin – that’s OK as it will thicken in the oven. Season with additional salt and pepper to taste. Brown flour in oil over medium heat for 3-4 minutes then turn off heat.The consistency should be about as thick as ketchup – if it is thin, add a little more flour (or if too thick, add a little more oil). Add 1/4 cup of the reserved flour mixture to the oil in the pan then whisk until smooth.

Brown chops on both sides in hot oil (don’t try to cook the chops through as they will finish cooking in the oven).Season pork chops with salt and pepper to taste then dredge in the flour mixture, shaking off any excess flour.Heat oil in a large cast iron frying pan or oven-safe skillet over medium heat.Combine flour, salt, pepper, garlic powder and onion powder in a pie plate or cake pan then mix well set aside.We typically serve white rice with this but the gravy is glorious over If you’d like to add onions, sauté them in the oil after the chops have been

Quick sear (then when I arrange the chops, I make sure the pretty side is Golden brown then don’t worry too much about the other – I just give it a When browning the pork chops, I make sure one side is gloriously light Oil or have excess flour falling off the chops to burn in the oil. Your gravy will taste like the pan drippings so you don’t want to scorch the

You need to shake all the excess flour off really well to prevent the flour from falling off the chops and burning AND because we don't want a thick battered chop because it would get gummy and yucky when slow-cooking in the gravy.ĭO NOT LET THE PAN BURN.

If you are using thinnerĬhops, you will likely need about 8 pork chops. I use big, thick bone-in pork chops for this.