Old fashion stove top fried pork chops with gravy. Sometime the old way is the best way. Now I hadn’t done bone in chops fried on the stove top for 20 years but it is just so simple it came right back.
This started with my wife. Now, she doesn’t make requests very often, but as we are staring at the meat case, she focused on the pork chops. Not the lean center cut loin cut ones I usually buy but the bone-in nicely marbled ones. And she had one other request, just fry them and make gravy.
Per my usual habit, I Googled and was very disappointed. Some used up to 10 spices, lots of brine and most with breading. Just so not me and definitely not the way I always have done them.
We just finish the second cooking of the week with this recipe. This time with company. Definitely an everyday five.
Notes: There’re some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan’s conduction of heat and your stove. So as always you are cooking to a final temperature.
Let’s talk final temperature. I chose 145. For many years we were taught to cook pork to 165. Dry… very dry. This is not needed and is no longer recommended as long as there is a 3 minutes rest. See WebMD for the discussion.
An easy recipe to adjust to your needs. I just did six chops for company. I cooked three., tented and cooked three more.
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.
Season the both sides of the chops with seasoning salt and pepper to taste. If you are using bouillon or soup base for your pork broth, then mix two cups now. You may also use vegetable broth.
Add two tablespoon oil to a large frying pan over medium-high heat. When oil is shimmering hot, add the pork and cover pan with the lid. Cook for about 4 minutes until bottom is nicely brown. Flip, cover pan and cook another 4-5 minute to an internal temperature of 145.
Remove from pan and tent lightly with foil while doing gravy phase.
Whisk 4 tablespoons flour into one cup of broth. Add the other one cup of your broth to the pan over medium heat. When boiling slowly add the broth/flour mixture while whisking continuously. Continue to whisk until thickened about 2-3 minutes.
June 8 2016