Cooking Light Pork Chops With Country Gravy Recipes

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

PORK CHOPS WITH GRAVY

Steps:

• In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes., Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.

COOKING LIGHT PORK CHOPS WITH COUNTRY GRAVY

Steps:

• Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme and dried rubbed sage in a shallow dish.
• Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
• Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
• Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat.
• Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
• Serving size 1 chop and 1/2 cup gravy (252 calories).

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY

Steps:

• To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;

BREADED PORK CUTLET WITH COUNTRY GRAVY

Steps:

• Place cutlets between sheets of plastic wrap and pound thin.
• Place in pan; cover with buttermilk and marinate 1 hour.
• Combine flour, garlic salt, pepper, and salt in a bowl.
• Dredge cutlets in flour; dip in buttermilk.
• Place in a bowl of Japanese Bread crumbs and coat well.
• Heat oil in skillet to 300 degrees Fahrenheit.
• Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
• Take cutlets out of skillet and pat dry with paper towels.
• Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
• For the Country Gravy:.
• Melt margarine in a pot and add flour to make a roux.
• Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
• Set aside for 5 minutes.
• Scald milk and slowly add roux until sauce thickens.
• Season with salt and black pepper.
• To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY

Steps:

• Mix flour, salt and pepper in a plate or shallow dish.
• Dredge pork chops in seasoned flour (reserve unused flour).
• Heat 4 tablespoons of oil in a large skillet.
• When hot, add the flour coated pork chops and brown on medium-high.
• Turn and brown on the other side.
• Add 1/4 cup water.
• Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
• Remove cover, increase the heat and recrisp the chops.
• Remove chops to a paper towel lined plate.
• Stir up any flour "crispies" to loosen.
• Add more oil if needed to make about 3 tablespoons.
• Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
• Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
• If the gravy is too thick, add some water.
• Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
• Season with salt and pepper.
• Serve pork chops with cream gravy.

PORK CHOPS WITH COUNTRY GRAVY

Steps:

• Lightly spoon flour into a dry measuring cup; level with a knife.
• Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish.
• Dredge pork in flour mixture, turning to coat; shake off excess.
• Reserve remaining flour mixture.
• Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add pork to pan; cook 2 minutes on each side or until browned.
• Reduce heat, and cook for 10 minutes or until done, turning pork once.
• Remove pork from pan; keep warm.
• Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended.
• Add milk mixture to pan; place over medium-high heat.
• Bring to a boil, scraping pan to loosen browned bits.
• Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Spoon over chops and serve.
• Enjoy!