Southern Fried Pork Chops with Country Gravy

• Meat

  • 1/4 tsp Poultry seasoning

• Produce

  • 1/2 tsp Garlic powder
  • 1 Onion
  • 1/8 tsp Onion powder
  • 1/4 tsp Rosemary, ground

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 tsp Black pepper, coarse ground
  • 1/4 tsp Creole seasoning
  • 1/2 cup Flour
  • 1 tsp Garlic salt
  • 1/4 cup Pan drippings with bits on bottom of pan
  • 1/2 tsp Paprika
  • 1/4 Table salt, regular

• Dairy

  • 1/4 cup Butter
  • 2 tbsp Butter plus
  • 2 1/2 cups Milk
  • 1/2 tbsp Sour cream

Found on wildflourskitchen.com

Ingredients

• Seasoned Flour Mix:
• ½ cup flour
• 1 tsp. garlic salt
• 1 tsp. coarse ground black pepper
• ½ tsp. paprika
• ½ tsp. garlic powder
• ¼ regular table salt
• ¼ tsp. creole seasoning (I use Cajuns Choice)
• ¼ tsp. ground rosemary
• ¼ tsp. poultry seasoning
• ⅛ tsp. onion powder
• Rest of Ingredients for Chops:
• 2 thick-cut bone-in pork chops, approx. 1 thick and 1 lb. each, trimmed of fat if desired
• 2 Tb. butter plus 2 Tbl. vegetable oil for frying, melted together
• 1 onion, halved and sliced about ½ thick
• For Gravy:
• ¼ cup pan drippings with bits on bottom of pan
• ¼ cup (4 Tbl.) butter
• *rest of seasoned flour from above
• 1 cup chicken broth
• 2½ cups milk, whole or 2%
• ½ Tbl. sour cream

Directions

• For Chops:
• Preheat oven to 350º.
• In pie plate, stir together well the Seasoned Flour Mixture, coat both sides and edges of chops well, set chops aside to rest. SAVE SEASONED FLOUR. (*This is what you will use for the gravy later!)
• In frying pan, heat together butter and oil over heat that is in-between medium-high and medium until hot and melted.
• Add well-coated chops and fry for about 5 minutes on side one until golden browned. Turn, lower heat to medium if needed and fry second side for about 4 minutes. Remove pan from heat.
• Lift one chop and place half of onions underneath. Do the same with the other chop adding rest of onions. (*Or you can remove them to a plate if that is easier, then put them back in over the onions.)
• Pop into preheated oven and bake until done, about 25 minutes. (*This depends on thickness, yours may take less time). Remove chops to rest onto an oven-safe platter and place into cooled-down oven that is now set on low while you make the gravy.
• For Gravy:
• To pan that you cooked the chops in, add butter to ¼ cup of the pan drippings plus all of the onions and melt over medium heat.
• Whisk in flour until smooth and no lumps. Whisk or stir for 5 minutes to cook out raw flour taste. Do not brown, adjust heat if needed.
• Add the broth and milk into a glass measuring pitcher, and slowly pour it into the flour mixture, whisking constantly, to keep lumps from forming.
• Bring to a boil, stirring, reduce heat and simmer until thickened, stirring as needed. About 7 - 10 minutes.
• Remove from heat and stir or whisk in ½ Tbl. sour cream well, until creamy and no tiny lumps remain. Check seasonings and add to taste. I add ½ tsp. more each salt and pepper for us.
• Ladle over pork chops and pour rest into a gravy boat and serve hot, garnished with more pepper if desired, to serve over mashed potatoes.