I made pork chops with gravy the other night for Brian. Ah, very southern, very “soul.” Ah, very un-Christy-like and way to messy and elaborate sounding. But, I knew it sounded like something he would like. He claims it is the best meal that I have ever made and the best gravy he has ever tasted. Brian…is there something that you want, honey? Maybe he was just buttering me up. But, maybe it really was delicious. I think it was the latter because I loved it, too!
Here’s the recipe: Fried pork chops retain their tenderness and moisture when they are not cooked to death. Cook 1/2 inch chops 5 minutes on each side; 3/4 inch chops only 8 minutes; 1-inch chops 10 minutes on each side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes.
4 – 6 pork chops, cut 1/2 – 3/4 inch thick
2 tablespoons flour
1/2 cup of chicken broth
Put several tablespoons of flour on a plate. Salt & Pepper the flour. Lightly dust the chops with flour, shaking off excess. Sprinkle with salt and pepper. Heat the oil (or shortening) in the skillet and Brown the chops over medium heat for 10 -2 12 minutes, as directed above. Remove the chops from the pan. Pour off all but two tablespoons of grease. Splash with broth and stir in bits of remaining flour until desired consistency is achieved.
*Apple Cider can be substituted for the broth]
The recipe was adapted from my all time favorite recipe book: Fanny Farmer Cookbook, by Marion Cunningham. This book, very specific and accurate, was originally written for the Boston Cooking School. It is GREAT for someone like me who isn’t a highly skilled cook. It’s excellent for beginners and experts, too.