Southern Fried Pork Chops With Creamy Pan Gravy

niedziela, 16 lutego 2014

Southern Fried Pork Chops With Creamy Pan Gravy

Time: 45 mins


  • 1 cup flour, divided
  • 2 teaspoons cajun seasoning
  • 1/2 teaspoon garlic powder
  • 6 pork chops
  • 1 small onion, finely chopped
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 cup half-and-half cream or 1 cup milk
  • seasoning salt or white salt
  • black pepper


  • 1 Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish.
  • 2 To the bowl mix together the Cajun seasoning, garlic powder and black pepper.
  • 3 Rub the pork chops all over with the seasoning.
  • 4 Place the buttermilk in a shallow bowl.
  • 5 Dip the chops in buttermilk, then dredge in flour.
  • 6 Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan).
  • 7 Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan).
  • 8 Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly.
  • 9 Season with lots black pepper.
  • 10 Serve the gravy with the pork chops.

0 komentarze :

Prześlij komentarz