• Tisha Johnson

Smothered Pork Chops and Gravy

Updated: Feb 8



Smothered Pork Chops and Gravy


Course: Dinner

Cuisine: Southern

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: The Southern Spice Rack


Ingredients

· 6 pork chops bone in or boneless

· 2 tablespoons SSR Meat Seasoning

· 1 cup all-purpose flour, plus more for battering pork chops

· 1 large onion chopped

· 6 cups chicken broth

· 1 cup whole milk

· 2 tablespoons salt

· 2 tablespoons black pepper

· vegetable oil for frying

· parsley, optional


Instructions

1. In a large pot pour enough oil to cover half the pork chop, heat to 375°F.

2. Season pork chops with SSR Meat Seasoning

3. Batter the pork chops in your all-purpose flour, shaking off excess flour.

4. Once the oil reached 375°F add in the pork chops, be sure not to over crowd the pan. Fry each side of the pork chop for about two minutes, and the internal temperature reaches 145°F. Once cooked set on a paper-towel lined plate.

5. After all the pork chops have been fried add the onion to the oil and fry until they are translucent, but not burnt.

6. Carefully add in the one cup of flour while whisking to create a roux. Cook the roux until it turns a golden-brown color and smells nutty.

7. Once browned pour in the chicken broth while whisking.

8. Next, poor in the milk, salt, and pepper. Stir until well combined and thick.

9. Once the gravy is complete you can either add the pork chops into the gravy and serve or serve the gravy and pork chops separately.

10. Garnish with parsley if desired.


Smothered Pork Chops and Gravy
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