Southern Fried Pork Chops with Pan Gravy

 

So many people tell me they can’t make pork chops.  They come out tough and dry and so why bother.  That’s because you aren’t making them the correct way.  The secret to a moist and tender pork chop is the sear the outside and lock the juices on the inside. I promise you will have perfect pork chops every time.

Southern Fried Pork Chops with Pan Gravy

1 teaspoon seasoned salt, plus more for seasoning

1 teaspoon ground black pepper, plus more for seasoning

4 bone-in center cut pork chops
2 tablespoons butter 
1 tablespoon olive oil

Pat each pork chop dry with a paper towel. Salt and pepper both sides.

 

Heat the oil over medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is sizzling hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side until golden brown.  Make sure you don’t crowd them.

Turn pork chops over, reduce heat to medium, cover, and cook until a meat thermometer inserted into the center of a pork chop registers 130 degrees, about 4-6 minutes.

Once all your chops have been fried to the right temperature, remove them to a platter and wrap tightly in foil to allow the meat to rest and the pork chops will continue to cook, raising the internal temperature to medium.

Pan Gravy

2 tablespoon butter

2 tablespoon flour

1 cup half-and-half or whole milk

NOTE:  Recipe can be doubled if you like extra gravy.

While the pork is resting, melt the butter into the pan with the pork drippings over medium high heat and add the flour, stirring to cook the flour for a minute or two to remove the raw taste.

Whisk in the half-and-half a little at a time, whisking constantly until everything is incorporated and smooth.

Pour any juices from the pork chops that have accumulated while the meat was resting into the gravy and continue to cook until thickened, another minute or two.  Serve over a bed of creamy buttery mashed potatoes.
 

 
 Top with pan gravy.










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Pan Seared Ribeye Pork Chops

 

One of my favorite all time breakfasts is Pork chops and eggs. So many people look at me funny when I say that as if they have never heard of it. But they eat steak and eggs right? Well my Mom made pork chops and eggs all the time and we loved it. This is a hearty breakfast that will last you all day! 

Pan Seared Ribeye Pork Chops

2 bone-in ribeye pork chops
2 tablespoons olive oil
2 tablespoons of butter
2 cloves of garlic, whole
1 sprig of rosemary
Salt and pepper to taste
 

 

Pat pork chops dry with a paper towel to absorb all moisture. Generously salt and pepper each side. In a large cast iron skillet or a heavy sauté pan, heat the skillet until it’s extremely hot. Add oil and butter and wait for it to sizzle.

Add the pork chops and then lay the garlic and rosemary around the chops. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Arrange the chops in the pan with the thickest, boniest parts towards the center of the pan where they get the most heat.

Sear the chops on high for about 2 minutes, watching carefully to get a nice golden color. Then flip on the other side and do the same thing. Turn off the heat. Cast iron will hold heat and there will be more than enough to finish cooking them.






















Sunny Side Up Eggs

2 large eggs
1 tablespoon butter
salt and pepper to taste

In a skillet, over medium heat, melt the butter until it just starts to sizzle. Crack your eggs on a flat surface and drop egg gently in hot butter. Add salt and pepper and cover skillet immediately. After about a minute, remove skillet from heat. Leave covered until egg white is cooked, about 3-5 minutes. 

 

 

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Pork Chop Stuffing Bake

 

 

 

 

 

 

 

 

 

 

 

  

 

I know a lot of people think boneless chops are tough. And they are correct, if cooked wrong they can definitely be tough! The secret to tender boneless pork chops is not to overcook them. Especially in this recipe.  ALL you need is a quick sear on each side for browning the chops. Don’t go for a long hot fry or you’ll dry them out. Once they’re lightly browned you’ll cover them tightly and bake them slowly in a deep skillet. The long slow cook will keep them as tender as possible. If you’re using bone-in chops they’re going to be more tender because it’s a different cut of meat.

Pork Chop Stuffing Bake

1 tablespoon butter

1 tablespoon olive oil

4-6 rib cut pork chops (boneless or bone-in)

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

 

4 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups chicken broth

1 tablespoon poultry seasoning

1 6 oz. box Stove Top stuffing Mix (pork or chicken)

 

 

Pat the chops dry (both sides) with paper towels.  Sprinkle all over with garlic powder, salt, and pepper.  Add 1 tablespoon of oil and a tablespoon of butter to a large deep skillet and set to medium high heat.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quickly sear the chops for 1-2 minutes until golden brown on both sides. Remove chops from skillet on to a plate and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add 4 tablespoons of butter to the same skillet and sauté the chopped celery and onion for 3-4 minutes or until tender and transparent. Add the chicken broth and Stove Top stuffing mix, scraping up any browned bits from the bottom of the pan.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring the broth to a quick boil, then remove from the heat.  Stir in the stuffing mix and cover for 3-4 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tuck the pork chops in the stuffing and cover tightly.  Set the heat on low to medium and bake on top of the stove for about 45-60 minutes until chops are fork tender. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve and Enjoy! 

 

 

 

Photography is the property of and copyrighted to Welcome Home.