I want the readers to imagine doing the recipe and know they can do it. Bone-in or boneless either one is fine. Keep it polite please. I just don't see it as a good flavor mix. Added a baked potato and a veggie. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Add 1-2 tablespoons oil to a large frying pan over medium-high heat. You can usually get pork boulion or gravy base. Home » Pork Chop and Loin Recipes » Fried Pork Chops with Gravy, February 20, 2019 - By Dan Mikesell AKA DrDan - Updated June 21, 2019 - 25 Comments. The base does not seem to have an expiration date on it that my old eyes can find. Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. The tip about putting the lid on was excellent as the meat did not curl, yet it browned. See How To Make Gravy at Home for more detailed. My wife does not like any pink, so she is more of 155 here. ; Rub the pork tenderloin all over with 2 teaspoons of oil, then season all over with another teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder. The initial temperature of the meat, your pan's conduction of heat and your stove. We do this at least monthly. Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat. For my first recipe I took a pork tenderloin, sliced it into medallions, coated them in flour and spices and fried them until they hit 145° to create Chicken Fried Pork Tenderloin Sliders. If the gravy is too thick, add some water. Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color. Hi, this web browser has Javascript disabled. So you need to do that yourself. Cut the tenderloin into 1 1/2" thick pieces. It is one of my favorites and I try to do it every few weeks. Hi Linda, You are here: It is from ½ inch to 2 inches thick and may or may not include some bone. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Season to your taste. Whisk 4 tablespoons flour into one cup of broth. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. When I read your recipe, I felt and sensed that it was very similar to the way she used to do it. Anyway, a great BIG thank you to you for all your hard work and time spent devoted to this!! Definitely an every day five. Also, slicing through the fat every inch or so helps prevent cupping of the chop. What is the pork container you show in your picture, is it something I should buy before making again? Dredge pork chops in seasoned flour (reserve unused flour). By commenting, you accept the Comment Guidelines. A boullion cube could do the same thing. I can not wait to review your other recipes because you seem like my kind of 'guy'...very meticulous, precise, organized, detailed, intelligent...I think you get my point! This needs to be taught and handed down. But really nobody is publishing instructions. The loin is very lean so does well with rapid cooking and brining is always good for any pork loin cut. I will try these soon! Season both sides of the chops with seasoning salt and pepper to taste. So I went from memory. Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned. I love to cook but must follow recipes - Im not creative. Once again you nailed it. It is too much work for a bit of potatoes to make "real" mashed potatoes. You may also use vegetable broth. 6 %. To taste ingredients such as salt will be my estimate of the average used. It's a meal that takes me back to my roots, and it's comfort food at it's best. If it is thick, trim it down to ¼ inch. Hi Sharon, Just follow the easy step by step photo instructions. Updated with expanded explanation and updated photos. Required fields are marked *. I am new to your web site and want to commend you on the wonderful details and photos you post. In the slurry method, you still need 2 tablespoons of flour per cup of liquid. Just so not me and definitely not the way I always have done them. She has passed on and so I am now unable to ask her. Just delicious! If you have time, allow the pork chops to rest at room temperature for 30 minutes. We always "double up" on the added pork flavor to the gravy. Categories: 101's Best Recipes, Comfort Food Recipes, Easy Dinner Recipes, Pork Chop and Loin Recipes, Pork Recipes. Pork chips can have a large rim of fat. When hot, add the flour coated pork chops and brown on medium-high. Reserve 1/4 cup for the gravy and set aside. Hi Ross, Welcome to the blog. https://www.fifteenspatulas.com/pork-tenderloin-with-quick-pan-gravy I use chicken stock instead of a pork base but he loved them all the same. Add the other one cup of your broth to the pan over medium heat.