Pork chop recipe?

I'm looking for a pork chop recipe that has brown gravy with it. Thanks.Pork chop recipe?
Here is my recipe for smothered pork chops.





4 bone in pork chops


garlic powder


onion powder


salt and pepper


flour for dredging


1 cup beef stock, or beef buillion





Dredge pork chops in a mixture of flour, garlic powder, onion powder, salt and pepper. Fry in a skillet with canola oil until browned on both sides.





Remove chops, add a few tablespoons of the flour to the pan, and cook for about a minute. Stirring up all the brown bits. Add beef stock and stir until thickened.


Put chops back in gravy, and cook 10 minutes per side.


Serve with a vegetable and mashed potatos.Pork chop recipe?
I have 3 or 2 way of making them pork chop


Sometime I am in a hurry sometime I am working late sometime I have time. basically I dip the pork chop into flour then egg then more flour then slowly drop it into a hot skillet and fry for 6 minutes at least on either side.


after frying you can eat them with gravy or toss them back into the pan and make smothers pork chops.


the secret to good gravy is all in the roux


add some flour and stir the pot getting all those bits that are adhered to the pan from frying stir till that flour is dark and add hot liquid slowly till desired thickness.right at the end I put some kitchen bouquet and heat it through.this is a demi-glaze of immense taste. It is not a liquid smoke type of taste it is a deep rick meat taste.adds just enough to the roux to make it special. It tastes and looks like rich brown gravy


because it is.
*********PORK CHOPS AND BROWN GRAVY





4 med. pork chops


1 lg. onion, sliced thin


1 can beef broth


1 tbsp. sugar


2 tbsp. cornstarch mixed in cold water


1 tbsp. oil


1/4 c. oyster sauce





Cook chops until cooked turning once. Remove chops in same pan. Add onions until glazed; put chops back. add beef broth. Simmer 25 minutes with lid on; turn heat high and oyster sauce and sugar when boiling add cornstarch with cold water stir until thick, serve over rice.
Put flour in a plate and put porkchops in and dust flour on both sides of chops covering very good.. Salt and pepper according to taste or Omit because the butter is already salty. Put butter in skillet and brown the chops on both sides The butter will brown quickly so you are browning the chops not cooking them. Do a medium heat or less. After the chops are browned take out of the skillet and set aside and put 3 or 4 Tablespoons of oil in and add flour into the skillet like about 1/3 of a cup flour and let it brown in the skillet sturring Constantly as it browns . Do NOT burn the flour if you do it will be black and it will taste bitter and it wont be tasty that is the purpose of sturring constinantly Turn the fire off when brown set off of the stove. Add 1 Cup Pure Carnation milk that comes in a can sturring until well blended . Put back on the stove and turn fire down on low and add water to the consisty that you want. but remenber that when it starts cooking it will get thicker keep adding water until it is the consistency you want then add the chops and finish cooking the whole mixture make sure the chops are done and tender . As the water cooks off of the gravey ,you might have to add more milk or water. Taste as you go it might need more salt or pepper. Cook and let simmer on Low the longer the better. a different approach is to:





Brown the chops , make the gravy , pour the gravy over the chops ,using a slow cooker and let cook for a long time . The longer the better, BUT you have to stay near by and keep check as you might need to keep adding water or milk to keep the gravy from getting to thick. The secret is to have the consisty not to thick and not to runny. Tip I allways cut the fat off of my chops before starting anything with them. Good Luck cooking.
I dont have one of those but for dinner it was:





4 boneless porkchops


1 can cream of chicken


1 can cream of mushroom


1 box stuffing mix


additional 1/2 stick of butter, melted


1 cup milk





Make the stuffing mix according to package directions but add half a can of either of the soups to the stuffing mix as it sets up. Place the porkchops in a baking dish and top with the milk mixed with the rest of the soup. Place the stuffing evenly on all 4 chops and drizzle with melted butter. Bake on 375 for 30 minutes or until porkchops are done (they should be done).








Serve with corn and saled and rolls for the gravy the soups will make.