PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
PORK CHOPS WITH ONION GRAVY
"I came up with this recipe as a quick dinner for a finicky husband who's not too fond of pork chops," writes Amy Radyshewsky from Great Falls, Montana. "But these are so tender and good, he gives them a thumbs up!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°. , In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 210 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY
Steps:
- For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
- Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
- Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
- Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
- For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CRISPY PAN-FRIED PORK CHOPS
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
- Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
- Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.
PORK CHOPS IN ONION 'N GARLIC GRAVY
Tender juicy pork chop dish. Serve with garlic mashed potatoes and you have real comfort food! This gravy can be used with other meats as well.
Provided by Marie
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly salt and pepper chops.
- Brown pork chops in olive oil.
- Add onions and garlic and saute until soft, being careful not to burn.
- Add water and bring to a boil.
- Whisk together flour, chicken broth and browning sauce.
- Add to skillet, stirring well.
- Cover and cook over low heat 30 to 45 minutes or until tender.
- Taste gravy and add additional salt and pepper, if necessary.
ONION PAN-FRIED PORK CHOPS
I made this up one day because I was wanting something different then the same old pan-fried pork chops (that is how my husband asked me to cook them that day). So I made this up real fast, and boy did he love them. Now he asks for them every time. I do this with boneless and bone-in pork chops. So it doesn't matter what kind you have on hand, just cook them up and enjoy.
Provided by MSPECANGIRL417
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
- Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 20.7 g, Cholesterol 38.2 mg, Fat 18.7 g, Fiber 1.3 g, Protein 16.8 g, SaturatedFat 4.2 g, Sodium 1264.2 mg, Sugar 0.7 g
SOUTHERN FRIED PORK CHOPS WITH CREAMY PAN GRAVY
This is pure comfort food at it's best, mashed potatoes are a must with this! You can omit the onion if desired.
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
- To the bowl mix together the Cajun seasoning, garlic powder and black pepper.
- Rub the pork chops all over with the seasoning.
- Place the buttermilk in a shallow bowl.
- Dip the chops in buttermilk, then dredge in flour.
- Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan).
- Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
- Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly.
- Season with lots black pepper.
- Serve the gravy with the pork chops.
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- 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.
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