Fried Pork Chops with Gravy - A Traditional Southern News Year’s Day Meal for Progress & Prosperity

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Издатель Jan 2, 2025

Fried Pork Chops with Gravy

4 bone in pork chops
1 cup flour
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Bacon grease
Canola oil

For the pork chops: In a shallow dish, combine the flour, seasoned salt, garlic powder, onion powder, and black pepper. Set aside.

In a large skillet, add your bacon grease and some oil. Turn your heat to medium. While the bacon grease and oil are heating up, dredge each pork chop in the flour mixture, coating completely, and place on a piece of parchment paper or plastic wrap to rest while you’re waiting for the oil to heat up.

Once the oil is hot, add your pork chops to the skillet and fry over medium-low heat for about five minutes per side or just until the internal temperature reaches 145°. Remove to a platter, tent with foil, and allow to rest for 10 to 15 minutes while you make the gravy.

For Gravy:
1/4 cup grease you fried the pork chops in
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper

Drain from the skillet all but about 1/4 cup of the grease left over from frying the pork chops. To the hot oil, sprinkle in 1/4 cup of flour that is left from dredging the chops. Stir and cook the flour/grease mixture for one to two minutes. Add about half the milk and whisk to incorporate. Whisk in the other half of the milk and cook just until the gravy begins to thicken. Stir in the salt and pepper. Taste and adjust seasonings as needed. Spoon a small amount of gravy over each chop or serve gravy on the side for each person to use as they wish.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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