Pan Fried Pork Chops with Country Pan Pepper Gravy.
Pan Fried Pork Chops with Country Pan Gravy
- 1 pound thin boneless pork chops
- 1/2 cup flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and fresh cracked pepper to taste
- water or milk to dip the pork chops in.
- 3-4 tablespoons of olive oil or cooking oil
Mix together on a plate the flour and all the spices.
Add oil to skillet and turn on heat to medium.
Dip each pork chop in water or milk, set in flour mix and coat both sides, put in hot oil in skillet.
Fry on each side a few minutes, they don’t take long to cook if they are thin. If you have thicker chops cook longer on each side.
Remove pork chops from skillet to a plate set aside. Keep warm.
Save pan drippings in skillet from frying the pork chops, to make pan gravy in the same skillet.
- 1 cup milk
- 2 tablespoons oil
- 2 tablespoons flour
- 1/2 teaspoon salt, or more, add a little salt at a time.
- 1/2 teaspoon fresh cracked pepper or more to taste
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon onion powder, optional
Add oil into the skillet with the pan drippings, turn skillet on medium heat.
Stir in flour, brown flour slightly, scraping in all the pan drippings.
Add milk slowly to the flour mixture, stir while it thickens.
Mix in all the seasonings.
If gravy gets to thick add a little more milk a tablespoon at a time, until it is desired thickness.
Serve gravy over pork chops.