Thursday, April 27, 2023

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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