Steps to Make Any-night-of-the-week Pork Chops w/ Country Gravy Cooking Basics for Beginners

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pork chops w/ country gravy. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious. Let’s face it, cooking is not just a priority at the lifestyles of every person, woman, or child on Earth. In actuality, way too individuals have left understanding how to cook a priority in their lives. This usually means that we usually rely on power foods and boxed blends instead of taking the time to prepare healthful meals to the families and our own personal enjoyment.

Pork Chops w/ Country Gravy is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Pork Chops w/ Country Gravy is something that I have loved my whole life. They are nice and they look fantastic.

This savory pork chops and gravy recipe is a lightened version of the Southern-style classic. Plus, you can use the simple gravy technique in a number. Dredge pork chops in seasoned flour (reserve unused flour). When hot, add the flour coated pork chops and brown on If the gravy is too thick, add some water.

To get started with this recipe, we must first prepare a few ingredients. You can have pork chops w/ country gravy using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Pork Chops w/ Country Gravy:

1. Prepare 6 boneless pork chops
2. Prepare 1 cup flour
3. Take 2 tsps paprika
4. Prepare 2 tsps salt
5. Get 1 tsp black pepper
6. Make ready 1 tsp onion powder
7. Prepare 1 tbsp garlic powder
8. Take 1/2 yellow onion
9. Take 6 tbsps salted butter
10. Make ready 1 1/2 cups chicken stock
11. Make ready 2 tsps dijon mustard
12. Make ready 1/2 cup sour cream
13. Prepare 2 tsps Frank’s Red Hot sauce

Do you love a great spicy pork dish as much as I do? Easy, delicious and healthy Pork Chops and Country Gravy recipe from SparkRecipes. Dredge pork chops in the flour and shake off excess. Melt the butter on medium high heat.

Instructions to make Pork Chops w/ Country Gravy:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a large, rimmed baking sheet with tin foil and a little cooking spray.
3. In a gallon zip-lock bag, combine the flour, paprika, onion powder, garlic powder, salt, and black pepper.
4. Place the pork chops into the zip-lock bag and shake until all of the chops are coated with flour. Reserve the flour for later.
5. Melt 4 tbsps of salted butter in a pan on medium-high heat. Once the butter is melted, add the pork chops and allow them to sear on each side for 2-3 minutes. Be careful not to burn the butter!
6. Place the seared pork chops onto the lined baking sheet and put them in the oven to cook for about 7-10 minutes, or until 140 degree Fahrenheit internally.
7. Start the gravy while the pork chops cook in the oven. Finely chop 1/2 of the yellow onion.
8. Melt 2 tbsps of butter in the same pan on medium heat, then add the chopped yellow onion. Cook, stirring often, until well caramelized; about 3-4 minutes.
9. Sprinkle 3 tbsps of the reserved flour onto the onions, and stir until the onions become pasty and the flour begins to smell toasty; about two minutes.
10. Add the chicken stock, and allow to come to a simmer and thicken slightly; about 1-2 minutes.
11. Reduce the heat to medium-low, and add in the dijon mustard, Frank’s Red Hot sauce, and sour cream. Whisk lightly until combined and thickened.
12. Reduce the heat to low and allow to simmer.
13. Check the pork chops for doneness, and remove them from the oven if ready. Allow to rest for at least 2-3 minutes.
14. Plate your pork chops and smother with the gravy and enjoy!

Dredge pork chops in the flour and shake off excess. Melt the butter on medium high heat. 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.

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