Sociable

Tuesday, June 8, 2010

Tasty Tuesday ~~ World's Best Pork Chops & Gravy


I'll be serving up the book title contest winners tomorrow (some great entries as always!), but first...here's something to whet your appetite, unless you're a vegetarian. If that be the case, please skip today's recipe, and know I love ya anyway. :D

World's Best Pork Chops & Gravy



You'll need a bowl for the egg wash (beaten eggs and a little milk), and a bowl for the coating/seasoning. (I season the chops as well as the flour so they are well flavored.) Plenty of garlic powder, some salt & pepper, and a little Tony Chachere's or cayenne pepper do the trick for my tastebuds.

Heat your canola oil while coating your pork chops. Double coat the chops for an extra delicious crispy result -- dip in egg wash, dredge through seasoned flour, repeat. Now you're ready to fry 'em up!

Brown meat for about five minutes without lid, then cover with lid until golden brown and completely done. (The lid will allow the steam to stay in and help cook chops perfectly without drying them out.)

Mmmmm. Can ya smell 'em?

When chops are done, cover your platter with foil and put them in a very low oven to keep warm. Now it's time to make the gravy. (And, yes, this is southern gravy...therefore it must be brown and thick! LOL) You should have plenty of flour left from coating your pork chops to make your gravy from. If not, you can start with fresh flour you've seasoned. Measure out two cups of milk and add in a few drops of Kitchen Bouquet for coloring.

There should be plenty of oil left in your frying pan from cooking the chops. To it, add flour and stir clumps continuously over medium heat until lightly browned. This is real similar to making a roux.

Add milk mixture and continue stirring until lumps are gone. Adjust heat to a bit lower if needed. Taste for seasoning, and add more if needed.


Lower heat after flour lumps are absorbed and simmer for about five more minutes, stirring frequently. If gravy is just too thick for you to love, you can thin it by adding water. Turn off heat and cover until ready to serve. Fantastic over rice!

Now, slice up the fresh summer tomatoes, toss a salad, and a lip-smacking supper's served!

17 comments:

Barb said...

LM will be all over this like a rash. I'm going to make them for him when I see him next week. Thanks for sharing, Angie!

LM = Lovely Man

jinksy said...

Thanks for making my mouth water!

~jill said...

my gram used to make these for us ALL the time....yummy!!!!!!

t i m said...

deliziosa!

is it wrong to salivate?

don't answer that :)

Karen said...

Angie, doggone it, now I've got to go buy some pork chops. Love'em. Thanks!

Tere Kirkland said...

Nom, nom! This sounds so good. Angie, I'm comin' over for dinner, 'kay? ;)

Travis Erwin said...

Now you're cooking.

Terri Tiffany said...

Oh my gosh. Sending my husband right over:)

Marguerite said...

Those are some mighty fine lookin' pork chops, and the gravy is lagniappe, cher! Sinfully good, I'm sure!

Angie Ledbetter said...

GLAD Y'ALL ALL LIKE THEM P'OKE CHOPS!!! Kinda made my supper of cereal unappealing. LOL.

B.J. Anderson said...

Oh my goodness! Those look so yummy. It's been far too long since I've visited your blog.

Angie Ledbetter said...

I haven't been visiting much myself lately, B.J. Hope we both get back on track. :)

Vodka Mom said...

Pork Chops for breakfast? Sounds pretty perfect to me.

Donna M. Kohlstrom said...

My husband will be running out to the store shortly to gather up his chops and start cooking!! Oh how he loves your yummy southern recipes! He wonders if you can stop by and cook for him since my vegan cooking just doesn't satisfy his southern taste buds! LOL!

Ami said...

It's recipes like these that make me miss meat just a little bit. ;)

Suldog said...

Oh, Angie, that looks magnificently bad for you (which generally makes it just plain magnificent, in my book!)

Linda said...

Yum Angie!

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