Down to the Bone Porkchop with Flavorful Gravy. Rinse pork chops and pat dry with paper towels. Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. It came out moist and delicious!
Smothered pork chops are most often associated with Southern cuisine and can come with mushrooms, onions, or even thick black pepper gravy depending on the recipe. This gravy is full of caramelized onions and garlic, and balanced with a swoop of sour cream just before serving. If so, do you sear pork chops after sous viding them? You can have Down to the Bone Porkchop with Flavorful Gravy using 16 ingredients and 4 steps. Here is how you cook that.
Ingredients of Down to the Bone Porkchop with Flavorful Gravy
- It’s of Porkchop and seasoning.
- Prepare 2-1/4 pound of bone-in porkchop.
- Prepare 1-1/2 teaspoon of salt divided.
- You need 1-1/2 teaspoon of ground black pepper.
- It’s of Flour for breading.
- You need 1-1/2 cups of self-rising flour.
- It’s 1 teaspoon of salt.
- It’s 1 teaspoon of ground black pepper.
- Prepare of Gravy.
- You need 1/2 teaspoon of granulated garlic powder.
- It’s 1 teaspoon of salt.
- It’s 1 teaspoon of ground black pepper.
- It’s 15 ounces of canned evaporated milk.
- Prepare 2 cups of water.
- You need 1/2 cup of seasoned leftover flour from breading porkchops.
- Prepare 1/4 cup of oil from frying porkchops and drippings.
What is the ideal way to cook pork chops for maximized tenderness and flavor? Makes darned good country style smothered chops as well. The kind with bell peppers and onions in the smothering gravy. I like to de-bone my chops before frying them.
Down to the Bone Porkchop with Flavorful Gravy step by step
- Rinse the porkchops and season them with salt and pepper both sides. Season the flour with salt and pepper. Coat the porkchops with seasoned flour and allow to rest, while the oil is heating up. When oil is hot fry the chops..
- Turn as needed and when done move to a paper towel to absorb excessive amounts of oil. When done drain the oil except 1/4 cup. Add flour and stir in. Sauté the flour till bubbly..
- Season with salt, pepper, and, garlic. Stir in well, add the milk, stir quickly, so no lumps. Add water as needed. Simmer stirring constantly. Should be smooth and no lumps..
- Serve I hope you enjoy!!! It's gnawed down to the bone!.
My buddy saw that i removed the bones and for upset saying: "That's where all the flavor is!". I told him that I'm aware bones add flavor but having them or not while DEEP FRYING won't make even a little bit of difference on flavor because the chops cook fast. I've found the best boneless pork chops for the Instant Pot are one inch thick. Not only are they easy to come by at the grocery store, but they simply are the I turned the sauce into a gravy with some of the juices and cornstarch; excellent. This year, make my bone broth gravy instead.
