Leave a Comment. Sprinkle it around the pan. Add the hot water, stirring vigorously to remove any lumps. You’ll need these ingredients. If you have too much, then drain it off. Turn pork chops over, reduce heat to medium, cover, and cook until a meat thermometer inserted into the center of a pork chop registers 130° F, about 4-6 minutes. Delicious Pork Chops with pan Gravy made from scratch. These were almost an inch thick, so I let them cook about 6 minutes. ★☆ In my experience, it’s best to use a meat thermometer and follow most recipe guidelines for cook times. Cover the skillet with a lid. Pork is not my favorite cut of meat. Your email address will not be published. Yes, I prefer the bone-in, but I’ll normally buy what’s on sale. If you choose to brine your pork chops, submerge them in ice-cold water with a generous amount of salt then cover and refrigerate from 30-minutes to overnight. Some people have a knack for knowing when the chop is done and ready to remove from the pan. Then, add Two to Three Tablespoons of flour to the skillet. Flip it over and coat the other side with flour. Of course, that may not be as sophisticated as other options, but I really think there are times in life when the classics are truly the perfect choice. And sprinkle both sides with some black pepper. I’ve served these up with our Southern Fried Potatoes, and easy Biscuit Bread. Serve warm. {2} Using the meat thermometer to make sure you remove from heat at 145°F so that the meat doesn’t overcook and become tough and dry. While you’re here, be sure to sign up for our totally FREE NEWSLETTER. Just don’t let it burn. I made this today and they were the most tender chops we can remember having in a long time. The Best Ever Skillet Pork Chops with Pan Gravy, garlic baked pork chops with sage butter recipe, The Easiest Peppermint Christmas Truffle Recipe, Delightfully Delicious Unicorn Hot Cocoa Bombs Recipe, Rich Milk Chocolate Hot Chocolate Bombs Recipe, Cinnamon French Toast Bread Pudding with Glaze, 1 tsp chili powder (or less if prefer lower heat). Serve with a spoon of sauce and a sprinkle of fresh parsley over each chop. Once the water hits the pan, the bits stuck to the bottom will loosen fairly easily. It will only take a minute or two for you to leave your comments in the section below. My mom mastered the fried pork chop in a way I have never managed. Just fry the chops until they are done, then remove them from the pan. Place the pork chops back in the skillet. Place the flour in a small container to dredge the chops in. I realize lots of folks are afraid to make pan gravy. It is from ½ inch to 2 inches thick and may or may not include some bone. Turn pork chops over, reduce heat to medium, cover, and cook until a meat thermometer inserted into the center of a pork chop registers 130° F, about 4-6 minutes. I am not that person. Of course, your favorite green vegetable is a must. Mix in the honey and simmer stirring occasionally until the sauce has reduced by half. Sprinkle So very basic, but also very comforting and delicious. The fond is the little bits of meat or cooked on food on the bottom of the skillet. One question I have seen on other pork chop recipes is if it matters if you use a bone-in pork chop or boneless. Keywords: Pork Chops with Gravy Recipe, pan fried, pan gravy, southern recipes. The gravy was generally served separately on her table. Then, use some tongs to flip them over in the skillet. Many say to cook to 140°F and then remove from the pan and set aside to rest for 5 minutes before slicing to serve. A mouthwatering meal that is also an easy weeknight recipe. How do you like your pork chops? I’ll be looking forward to seeing you add your name to our list. Copyright © 2020 Scrambled Chefs on the Foodie Pro Theme, Cuisinart 12" Everyday Nonstick Skillet with Lid, Gusto's RUBS of the SOUTH - Excellent Barbecue Sampler Gift Set - BBQ and Grilling Spices and Rubs, Handcrafted Spice Blends Gift Box - 4 Jars of Spice Blends (Your Choice). ★☆ Remove the pork chops and set aside while making the pan gravy. Smile. Brining pork chops can be done in two ways that, in my opinion, work well. The pork chops are cooked to temp at … Yum!! Melt the butter in a large skillet over medium high … Season pork chops with salt and pepper to taste. Refrigerate this for 30-minutes to overnight then rinse and pat dry before seasoning. Let them rest for 15 minutes. I fixed mine just as you said, and it held on to the breading perfectly. It might take you a time or two to get the hang of it, but really, it’s very easy to make. They’ll be great that way too. Let the flour cook and lightly brown for about one minute. Leave the hard bits, they are full of flavor. You could also make Instant Pot mashed sweet potatoes if you prefer. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Let it simmer another minute or two and it should thicken up. I find that an overnight brine is my favorite, but in a pinch, a quick 30-minute option is better than nothing. Steve, It will also let the chops come closer to room temperature so they will cook more evenly. Be sure to coat the edges with flour as well. Water was the easiest to use. The darker you let the flour get, the darker your gravy will be. Quickly stir the flour and the grease together. The FDA states that a safe internal temperature for a pork chop is 145°F. The pork chops will continue to cook, raising the internal temperature to medium.