Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, fried porkchops with country gravy. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fried Porkchops with country gravy is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Fried Porkchops with country gravy is something that I’ve loved my entire life.

Dredge pork chops in seasoned flour (reserve unused flour). When hot, add the flour coated If the gravy is too thick, add some water. Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a.

To begin with this particular recipe, we must first prepare a few components. You can cook fried porkchops with country gravy using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fried Porkchops with country gravy:

1. Make ready 1 package porkchops (bone in or boneless)
2. Make ready 3 eggs
3. Make ready 1 1/2 cups all purpose flour
4. Make ready 1/2 tsp pepper
5. Take 1 tsp garlic salt
6. Take 1/2 tsp paprika
7. Get 1 tsp garlic powder
8. Get 1 tsp onion powder
9. Make ready Oil
10. Prepare Gravy
11. Get 2 tbs butter
12. Prepare 2 tbs flour
13. Get 1 1/2 cup cow milk
14. Make ready to taste Salt & pepper

This savory pork chops and gravy recipe is a lightened version of the Southern-style classic. Plus, you can use the simple gravy technique in a number. Easy step by step photo instructions. Pork broth is not readily available like other broths.

Instructions to make Fried Porkchops with country gravy:

1. 1 in bowl put eggs & splash of water. Whisk. Next bowl: flour & other dry ingredients. Mix.
2. Dip pork in flour mixture, then egg mixture, then flour mixture again. Repeat. Place on pan and place in fridge 15min -1hr.
3. A little before your ready, pour oil into frying pan in between medium & medium high heat. To taste oil, sprinkle a little water into pan, it should start to bubble/crackle, and then it is ready. Place porkchops into pan & cook 5-7 minutes per side. When done, remove from pan & place on plate with paper towel to absorb extra oil. Repeat until all are cooked.
4. While porkchops are cooking, make gravy. Put saucepan on medium heat. Melt butter. Add flour & whisk. Let cook 1-3 minutes.
5. Add milk, let boil & reduce heat. Let cook 3-4 minutes, stirring occasionally until thick. Add salt & pepper. Spoon gravy over porkchops.

You can usually get pork boulion or gravy base. I like to use Penzey's Pork. Season pork chops liberally with salt and pepper then dredge in flour. Cook chops (in batches - do not overcrowd the pan) in hot oil until golden brown on each side. Try not to flip the chops before they have browned or some of the breading could stick to the pan.

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