PORK CHOPS WITH BEER AND BACON GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.
- Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.
SMOTHERED PORK CHOPS & GRAVY
When you're broke, you throw things together and hope for the best! This worked out to be yummy, according to my husband. The pork chops are good, but the gravy is what makes these different. This would be easy to double.
Provided by Jili7534
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat oil, garlic, and a splash of Worcestershire, and brown the pork chops.
- Meanwhile, mix sour cream, soup, Worcestershire, salt, and pepper.
- When pork chops are done, pour mixture over chops and heat through.
- I served the chops with the gravy and gravy over baked potatoes, but you might like mashed potatoes or rice.
PORK CHOPS IN ONION GRAVY
I don't eat pork chops to often, but when I do, I like to cook them in onion gravy because they taste so goood.
Provided by Mary in LA.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess.
- Cook pork chops in hot oil over medium- high heat for 3 minutes on each side.
- Add sliced onions and cook for 5 minutes, turning pork chops over.
- Add beef broth, cover, reduce heat, and simmer for 15 minutes.
- Remove pork chops only leaving onions in skillet.
- Stir together cornstarch and 2 tablespoon water.
- When well mixed together, stir in onion mixture.
- Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.
Nutrition Facts : Calories 328.1, Fat 21.4, SaturatedFat 5.5, Cholesterol 75.1, Sodium 431.6, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 23.7
SMOTHERED PORK CHOPS
For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.
Provided by Tyler Florence
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
PORK CHOPS WITH POTATO GRAVY
A quick pork chop supper. Serve with a salad and you have a easy meal. In the time the chops are simmering, you can whip up a fast dessert!
Provided by LAURIE
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat chops with flour and seasonings.
- Brown in margarine on both sides in skillet.
- Spoon soup over all.
- Cover and cook on low until chops are tender, about 40 minutes.
- Remove chops.
- Cook and stir gravy, scraping down the pan until bubbly and thickened.
- Serve over chops.
Nutrition Facts : Calories 309.6, Fat 18.5, SaturatedFat 6.2, Cholesterol 78.8, Sodium 708.4, Carbohydrate 10.2, Fiber 0.4, Sugar 1.4, Protein 24.1
PORK CHOPS WITH MUSHROOM ONION GRAVY
Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.
Provided by JMD
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
- Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
- Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 5.5 g, Cholesterol 37.1 mg, Fat 9.3 g, Fiber 0.4 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 780.3 mg, Sugar 1.6 g
PORK CHOPS WITH GRAVY
This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.-Betty Slivon, Sun City, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes., Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.
Nutrition Facts : Calories 683 calories, Fat 55g fat (23g saturated fat), Cholesterol 189mg cholesterol, Sodium 933mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
PORK CHOPS WITH DELICIOUS GRAVY
Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!
Provided by ANFMUSICGRL
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
- In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g
INSTANT POT® PORK CHOPS AND GRAVY
I seldom use canned soup, but I make an exception for this. So moist and tender, pure comfort food!
Provided by Bren
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.
- Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
- Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
- Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot.
- Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 7.3 g, Cholesterol 65.2 mg, Fat 14.7 g, Fiber 0.1 g, Protein 26.9 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 1 g
PORK CHOPS WITH BLUE CHEESE GRAVY
BOY, does this look good.... if you like blue cheese. I highly recommend a moist blue cheese as opposed to a more crumbly one to facilitate making the sauce. Nabbed with no shame whatsoever from allrecipes.com.
Provided by Sandi From CA
Categories Pork
Time 35m
Yield 4 chops
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
- Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Nutrition Facts : Calories 646.6, Fat 49.8, SaturatedFat 26, Cholesterol 244.7, Sodium 381.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 45.6
TENDER PORK CHOPS IN GRAVY
I'm posting this as a reply to someone who was looking for tender pork chops without using a crock pot. I've had this recipe for so long, probably even before there WERE crock pots! (BTW - this recipe can also be made in a crock pot.)
Provided by Claudia Dawn
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown pork chops in frying pan. I like to sprinkle with seasoned salt, seasoned pepper and a small amount of garlic salt when browning.
- Remove from pan and place in casserole dish.
- Mix brown gravy mix, soup, and water.
- Place potatoes and onion around pork chops; cover all with gravy mixture.
- Season with salt and pepper.
- Cover and bake at 350 degrees Fahrenheit for 1 hour or until potatoes are tender.
GRAVY BAKED PORK CHOPS
These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.
Provided by JENNIPOO
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
- In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 7.3 g, Cholesterol 76.2 mg, Fat 12.1 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 586.9 mg, Sugar 3.3 g
PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY
Kirsten Goldberg was one of the pantry cooks at Boulevard. One night when I was eating at the counter opposite her station, I asked her if she had a favorite pork recipe to contribute to my book. She didn't hesitate a second and replied, "The pork chops with country gravy my mom served for breakfast." null Most times when I've had fried chops, I've been disappointed because the meat is always ends up dry from overcooking. The solution is to give the chops a quick soaking in a simple flavor brine of salt, sugar and water. If you're serving them for breakfast, brine them the night before for 2 to 4 hours. Remove the chops from the brine and keep them, wrapped, in the refrigerator until you're ready to cook them. Otherwise make breakfast a little later ? 2 hours in the brine should be enough to make them succulent. null Serve these chops in true Midwestern style with warm biscuits ? some folks spoon the gravy over the biscuits as well as the chops ? and fried or poached eggs. If you're really feeling like going "whole hog", serve up a mess of grits, too.
Provided by Food Network
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;
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