Best Cooking Light Pork Chops With Country Gravy Recipes

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PORK CHOPS WITH DELICIOUS GRAVY



Pork Chops with Delicious Gravy image

Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!

Provided by ANFMUSICGRL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 4

Number Of Ingredients 10

1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
¼ cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey

Steps:

  • Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
  • In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY



Fried Pork Chops with Homemade Table Gravy image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 tablespoons Miss Brown's House Seasoning, recipe follows
1 tablespoon hot sauce
1 teaspoon yellow mustard
4 thin bone-in pork loin chops (about 2 pounds total)
Canola oil, for frying
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup half-and-half
Generous pinch of Miss Brown's House Seasoning, recipe follows
Kosher salt and freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Steps:

  • For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
  • Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
  • Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
  • Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
  • For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

COOKING LIGHT PORK CHOPS WITH COUNTRY GRAVY



Cooking Light Pork Chops With Country Gravy image

From June 2006 Cooking Light magazine. This recipe makes enough gravy to smother pork chops, or you can spoon half over the chops and half over mashed potatoes served as a side dish. Substitute dried basil if you don't have marjoram.

Provided by Bren in LR

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4 ounce) boneless center cut pork chops (about 3/4 inch thick)
1 tablespoon butter
cooking spray
1 1/2 cups 1% low-fat milk

Steps:

  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme and dried rubbed sage in a shallow dish.
  • Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
  • Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat.
  • Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
  • Serving size 1 chop and 1/2 cup gravy (252 calories).

Nutrition Facts : Calories 314.9, Fat 14.2, SaturatedFat 6, Cholesterol 94.9, Sodium 551.7, Carbohydrate 10.6, Fiber 0.3, Sugar 4.8, Protein 34.1

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY



Kirsten's Fried Pork Chops with Country Gravy image

Kirsten Goldberg was one of the pantry cooks at Boulevard. One night when I was eating at the counter opposite her station, I asked her if she had a favorite pork recipe to contribute to my book. She didn't hesitate a second and replied, "The pork chops with country gravy my mom served for breakfast." null Most times when I've had fried chops, I've been disappointed because the meat is always ends up dry from overcooking. The solution is to give the chops a quick soaking in a simple flavor brine of salt, sugar and water. If you're serving them for breakfast, brine them the night before for 2 to 4 hours. Remove the chops from the brine and keep them, wrapped, in the refrigerator until you're ready to cook them. Otherwise make breakfast a little later ? 2 hours in the brine should be enough to make them succulent. null Serve these chops in true Midwestern style with warm biscuits ? some folks spoon the gravy over the biscuits as well as the chops ? and fried or poached eggs. If you're really feeling like going "whole hog", serve up a mess of grits, too.

Provided by Food Network

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 15

3 cups cold water
1/4 cup kosher salt
1/4 cup sugar
2 cups ice cubes
6 bone-in pork rib chops (each 1/2-inch thick) or 6 boneless pork chops
1/2 pound bulk fresh sausage, such as Brown Sugar and Sage Breakfast Patties
2 tablespoons all-purpose flour
2 cups half-and-half, plus additional if needed
Freshly grated nutmeg
1/4 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
Hot sauce (recommended: Tabasco)
1/2 cup all-purpose flour
Sausage fat or bacon fat, lard, or canola or safflower oil

Steps:

  • To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY



Country Fried Pork Chops With Cream Gravy image

Make and share this Country Fried Pork Chops With Cream Gravy recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 pork chops
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons oil
2 cups milk
Kitchen Bouquet

Steps:

  • Mix flour, salt and pepper in a plate or shallow dish.
  • Dredge pork chops in seasoned flour (reserve unused flour).
  • Heat 4 tablespoons of oil in a large skillet.
  • When hot, add the flour coated pork chops and brown on medium-high.
  • Turn and brown on the other side.
  • Add 1/4 cup water.
  • Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
  • Remove cover, increase the heat and recrisp the chops.
  • Remove chops to a paper towel lined plate.
  • Stir up any flour "crispies" to loosen.
  • Add more oil if needed to make about 3 tablespoons.
  • Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
  • Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
  • 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 rich color.
  • Season with salt and pepper.
  • Serve pork chops with cream gravy.

GRAVY BAKED PORK CHOPS



Gravy Baked Pork Chops image

These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.

Provided by JENNIPOO

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 55m

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
¾ cup milk
¼ cup water
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
  • In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 7.3 g, Cholesterol 76.2 mg, Fat 12.1 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 586.9 mg, Sugar 3.3 g

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