Pork Chops with Country Gravy

These juicy pork chops with country gravy will have your mouth watering.

Pork chops are super versatile.  You can have them for breakfast, along side eggs and breakfast potatoes.   You can have them for dinner, with classic sides like peas, corn, baked or mashed potatoes.  Pork chops can be found in a fancy steakhouse in the city, or on a farmer’s table in the country.

When traveling to Romania, I encountered pork chops on multiple occasions.  I’ve had it served with various potatoes, including french fries.  In colder weather, it’s also sometimes served with Mamaliga (known as Polenta in Italy and Cornmeal Mush in the United States).  As a side note, I will share with you my heart-warming, delicious recipe for Mamaliga in a future post.

With Oktoberfest in full swing, these pork chops would also be great served with a little sauerkraut.

So many options.  I like having options.

This recipe is for a simple, classic, juicy, and tender pork chop that you can serve on any occasion.

Steps to juicy pork chops with Country Gravy:

• The first thing you need are some great pork chops.  When you go to the market, look for chops that are about 1 1/4 inch thick and have the bone in.  The bone will help it retain more moisture when cooking.  The result will be more tender chops.  Also, you want a little fat.  Fat taste good.  Fat makes meat more tender.  Enough said.
• Let the chops out at room temperature for 10 to 15 minutes before cooking them.  This will allow the proteins in the meat to relax.
• Preheat your oven to 350 degrees Fahrenheit.
• Season your pork chops on each side with as much or as little of the spices as you desire.
• Next, pour a little oil in a large pan and heat to medium temperature.  In batches, cook the pork chops for three minutes on each side.  If you are planning to make a pan gravy, do not throw away the leftover fat and bits from the pan.

• Place the pork chop on a 9 by 13 inch sheet pan.
• Bake the pork chops at 350 degrees Fahrenheit for about 8 minutes.  This will make sure that the inside of the pork is cooked through.
• Let the chops sit for 5 minutes before cutting into them.  This will prevent the juices from dripping out and drying up the meat.

Serve with your favorite sides and enjoy.

If you want to take the pork chops up a level in deliciousness, use the pan drippings and scraps to make a gravy.

To make Country Gravy from the Pork Chop’s pan drippings:

• On low heat, warm the pan with the pork chop drippings.
• Add the butter, followed by the flour.  Stir until the mixture incorporates and bubbles.  At this point you have cooked out the flour taste.

• Stir in the cream.  Cook until the sauce thickens and coats the back of a wooden spoon.

• Salt and pepper to taste.
• Pour over pork chops, mashed potatoes, or anything else you like.

#PorkChops

#PorkChopsWithCountryGravy

#PorkChopsWithPanSauce

#PorkChopsWithPanGravy