Chops and Gravy
The amounts are approximate. Use your own taste for seasonings.
6 pork chops Flour for coating Oil for cooking salt, pepper, garlic powder to taste
Heat oil in skillet. I start with high heat and then turn down if necessary. Season chops as
desired. Coat with flour. I place chop in flour and press down to coat well. Then do other side.
Place chops in hot oil. Cook on one side until golden brown. Turn, cook until golden brown. Remove
chops and place on paper towels to drain. For Gravy: Pour off oil until all you have is drippings in
pan. Over med-high heat, add 1 tsp oil back into pan. Season with salt and pepper. Sprinkle 2
tablespoons flour into oil. Constantly stir flour/oil until browned. The darker the browning, the
stronger the taste. Add 1 cup hot water, stirring as you mix. You may need to add another right
away. The gravy will foam up as you put the water in the pan. Stir until it calms down. Be sure to
get sides and bottom of pan to mix well. For thick gravy, add less water. For thinner gravy, add
more water.
Variations: Substitute milk for water. Add sliced onion to oil before adding flour. Add canned
tomatoes, before adding water.
Dorothy GA
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗