"FRIED" PORK CHOPS AND GRAVY
I revved up my sister's basic recipe for oven-fried chops. Treat your family to a meal fit for company. Prep time does not include marinating.
Provided by ElaineAnn
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a blender combine the marinade ingredients. Blend until smooth.
- Place pork chops in a resealable bag and add marinade. Squeeze out as much air as you can and seal the bag. Refrigerate for 4 to 8 hours.
- Preheat oven to 425°.
- Remove chops from bag and discard marinade. Blot chops with paper towel to remove excess moisture.
- Place well-beaten eggs in a pie plate. Combine pancake mix, paprika, and salt in another pie plate.
- Dip each chop in pancake mix, shake off excess. Dip in egg, coating both sides. Dip in pancake mix again, coating well. Move to wire rack to set for 5 minutes.
- Meanwhile, spray a 9 x 13-inch glass baking dish with non-stick spray. Put the butter in the baking dish and place in the preheated oven to melt.
- Place chops in one layer in melted butter in baking dish. Bake for 10 minutes. Turn chops over carefully and bake for 10 minutes more. Remove to wire rack placed over paper towels to drain.
- In a saucepan over medium high heat combine 2 tablespoons drippings from baking pan with flour. Stir to make a smooth paste. Add chicken broth, beef granules, marjoram and sage. Bring to a boil, turn heat down, simmer and whisk until thickened and smooth, about 5 minutes.
- Serve chops with mashed potatoes and pass the gravy. Enjoy.
Nutrition Facts : Calories 499.4, Fat 25.5, SaturatedFat 8.1, Cholesterol 153.9, Sodium 1353.7, Carbohydrate 36.5, Fiber 1.4, Sugar 2.8, Protein 29.5
FRIED BREAKFAST CHOPS WITH GRAVY
My mother made these growing ups and I prefer them to the thicker bone-in chops. These are easy, fast, crunchy and go great with mashed potatoes, southern green beans and biscuits.
Provided by Little Mommy
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim strip of fat from outside edge of chops, this feeds 2-4 people, depending on how much you like meat.
- Pound chops slightly if needed.
- Preheat oil in frying pan (you don't need much since these are thin chops).
- Beat eggs in a bowl.
- Add 3/4 cup of the flour to a pie pan. Mix in salt and pepper, garlic powder, onion powder.
- Dip chops in egg, then dredge in flour.
- Fry on each side until they turn a rich brown color.
- If you'd like add additional salt and pepper while they're frying.
- Remove from pan and drain on a paper towel.
- For Gravy:.
- Remove all but 1 or 1 1/2 T. of grease from the pan (leave all the crunchy pieces too, those add great flavor).
- Add about 1/4 cup of flour and stir with whisk (add more 1 T. at a time as needed to absorb grease), keep heat on medium. Allow the flour to brown slightly (usually takes just a minute).
- Add warmed milk 1/2 cup at a time while whisking viogourously to avoid lumps. So this until proper consistency is reached.
- Add more salt, pepper a garlic powder to gravy as desired.
Nutrition Facts : Calories 833.8, Fat 38.5, SaturatedFat 14.3, Cholesterol 378.7, Sodium 266.1, Carbohydrate 55.2, Fiber 1.9, Sugar 1.1, Protein 62.1
KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY
Kirsten Goldberg was one of the pantry cooks at Boulevard. One night when I was eating at the counter opposite her station, I asked her if she had a favorite pork recipe to contribute to my book. She didn't hesitate a second and replied, "The pork chops with country gravy my mom served for breakfast." null Most times when I've had fried chops, I've been disappointed because the meat is always ends up dry from overcooking. The solution is to give the chops a quick soaking in a simple flavor brine of salt, sugar and water. If you're serving them for breakfast, brine them the night before for 2 to 4 hours. Remove the chops from the brine and keep them, wrapped, in the refrigerator until you're ready to cook them. Otherwise make breakfast a little later ? 2 hours in the brine should be enough to make them succulent. null Serve these chops in true Midwestern style with warm biscuits ? some folks spoon the gravy over the biscuits as well as the chops ? and fried or poached eggs. If you're really feeling like going "whole hog", serve up a mess of grits, too.
Provided by Food Network
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 15
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.;
FRIED PORK CHOPS WITH PAN GRAVY
One of the keys to frying meat is having the oil at the right temperature (about 375°F) so it "sings" when you add the meat. At a lower temperature, meat will cook slowly and stew rather than fry, absorbing the oil and becoming greasy and heavy. Meat, fish, and vegetables begin to brown at around 230°F. The transformation that develops the characteristic brown color of foods cooked on the grill, in the oven, or in oil is called the "Maillard reaction."
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Season the pork chops generously with salt and pepper. Set aside. Place the flour in a shallow plate and mix with cayenne, salt, and pepper. Set aside.
- In a large skillet, preferably cast iron, heat the oil over medium-high heat until the temperature reaches 375°F on a deep-fat thermometer.
- Meanwhile, to cook the pork chops, add the chops, one piece at a time, to the seasoned flour and turn to coat both sides. Shake to remove excess flour.
- Add the pork chops to the hot oil without crowding. Fry until golden brown on one side and the juices are starting to pool on the surface of the meat, about 4 minutes. Using tongs, turn the chops. Cover the skillet, decrease the heat to low, and cook until the center of each chop registers 140°F on an instant-read thermometer, an additional 3 to 4 minutes. Using tongs, remove the chops to a warm platter and tent loosely with aluminum foil to keep warm.
- Pour off most of the grease, leaving 2 tablespoons in the pan along with any browned bits. Add 2 tablespoons of the remaining seasoned flour. Using a wooden spoon, cook the roux over moderate heat, stirring constantly, until nutty brown, about 3 minutes. Whisk in the chicken stock and bring to a boil over high heat. Decrease the heat to medium-low, and simmer, whisking occasionally, until thickened, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper.
- To give the chops a little crunch, I sometimes add a few tablespoons of fine cornmeal to the seasoned flour. You can also season the mixture with paprika in addition to the cayenne.
FRIED PORK CHOPS WITH RICE AND GRAVY
Make and share this Fried Pork Chops With Rice and Gravy recipe from Food.com.
Provided by Michael W.
Categories Healthy
Time 25m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
- In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
- Season the chops on both sides with garlic powder and black pepper.
- In a medium saucepan, heat the oil over medium high heat until shimmering.
- Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
- Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
- Place the chops in the oil and fry until golden brown. Set aside and keep warm.
- Drain all but 2 Tbsp of the oil.
- Add about 1 C of the reserved flour and brown to a Carmel colored roux.
- Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
- Serve gravy over rice and chops (if desired). Enjoy.
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- If you have time, allow the pork chops to rest at room temperature for 30 minutes. The pork chops should be 3/4 to 1 inch thick. They can have a large rim of fat. If it is thick, trim it down to 1/4 inch. Also, slicing through the fat every inch or so helps prevent cupping of the chop.
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- Add 1-2 tablespoon oil to a large frying pan over medium-high heat. When the oil is shimmering hot, add the pork. Cook for about 4 minutes until the bottom is nicely brown. Flip and cook for another 4-5 minutes. Continue to flip occasionally to an internal temperature of about 145°. If you have a hard time getting a final internal temperature, a lid on the pan helps.
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