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FRIED PORK CHOPS AND GRAVY

Pork-Chops-and-GravyThere is nothing any better than pork chops and gravy with mashed potatoes.  Just add another vegetable, bread and salad for a great meal anytime.  This is definitely a favorite meal at my house.

5 or 6 center cut pork chops (about 3 lbs.)

1 cup flour

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

3 to 4 tablespoons oil for frying or bacon drippings

2 1/2 cups water

1/2 cup milk

Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder.  Dredge the pork chops in the flour until fully covered on both sides.  Heat oil in a large skillet.  Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked.   Remove chops from pan, place on plate and cover to keep warm.  Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed).  Cook and stir until flour is browned.  Add water and milk. Bring to boil and cook to desired thickness for gravy.  Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.   Enjoy!

Note:  You can return chops to the gravy and simmer for 10 to 15 minutes covered if you want to serve it this way.  I like doing the gravy separate as some people don’t like gravy on their pork chops.

Pork-Chops-and-Gravy

If you like this recipe, you might also like my recipe for Oven-baked Pork Chops.

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12 Responses

  1. I’m a Texan but moved to Oklahoma to be with family but I never have use water in my gravy, only milk. A secret my husband’s grandmother taught me about good gravy is the roux has to be brown.

  2. This is dinner tonight with glazed baby carrots. Gravy is just like Mom’s. :)

  3. I live in Texas and that’s the same way I make them too. I must of lived in Kentucky in my other life. Lol

  4. This is the way fried pork chops should be done!!!! I am from western KY and moved to TX almost four years ago. Texans don’t cook pork very much and when they do they don’t do it right! I miss my KY food and the only place I can get it is at my house. Thank you for this sight, it helps keep me in touch with HOME.

  5. This plate could have been photographed from our table many years ago. I grew up in KY and am 77yrs old. Mother always served peas with it.

  6. Could I sub Okra for the Zucchini? My Southern Momma used to make okra and tomatoe somehow, and also a macaroni/tomatoe casserole….I have tried to do both and have failed miserably! (She passed 8 years ago.) It just doesn’t taste like Momma’s. Can you help me please?

  7. Made these tonight with mashed potatoes and brussels sprouts- it got two thumbs up from everyone! I’m not a big fryer of foods but occasionally we enjoy something different and this was delicious!

  8. we love this dish

  9. Memories of my mother’s wonderful slow fried pork chops with gravy made in the pan drippings, potatoes…sometimes sliced and fried , sometimes mashed and of course big hot fresh made buttermilk biscuits. Mm mm, authentic Southern country cooking, nothing better!

  10. I have trouble getting juicy tender pork chops. They always seem dry. I love a good porkvchop, I just can’t seem to find them. What’s the secret?

  11. I’M HUNGRY NOW!!!!! One of my all-time favorite me

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