I can fry up seasoned pork chops in a hurry any time, but pork chops slathered in a smooth and tasty gravy are one step beyond. I make these almost exactly as my mother did except that I use chicken stock instead of water for extra flavor, and I throw on a little parsley at the end to make them look fancy. Served with hot white rice, fancy comfort food from prep to table in less than half an hour? Right up my alley.
1/2 cup flour
4 pork chops
1 tablespoon onion powder
ground black pepper
1/4 cup canola oil
1 cup chicken stock
1/2 cup half & half
1 tablespoon dried parsley
measuring cups and spoons
medium (10-inch) skillet, with lid
1. Pour flour into plate.
2. Season pork chops with onion powder, salt, and pepper, then dredge in flour.
3. Heat oil over medium-high heat until hot and shimmering.
3. Fry pork chops until golden brown–about 4 minutes per side. Remove from skillet and set aside on second plate.
4. Add remainder of flour to oil, stirring quickly, scraping up browned bits. When flour begins to brown, add stock and stir well. Reduce heat to medium-low.
5. Stir in half & half. Simmer, stirring occasionally, until gravy is thickened–about 5 minutes.
6. Return pork to skillet. Cover and cook until meat is tender–about 5 minutes.
7. Garnish with parsley before serving.
NOTES & TIPS
• Avoid overcrowding when browning the pork chops. If necessary, fry them in batches.