Wednesday, March 3, 2010

Chef Chuck's Pork Chops with Gravy


Braciole di Maiale con Salsa


Succulent pan fried pork chops covered in a rich, full flavored gravy. These pork chops were so tender and juicy. Served with roasted herbed potatoes and healthy spinach with garlic.


Pork Chops with Gravy
2 pork chops with bone
flour for dredging
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup beef broth
2 tablespoons flour


Wash and pat dry chops, mix salt and pepper with the flour and coat both sides. Heat a frying pan on high, add butter and oil then brown pork chops 3 minutes on each side. The internal temperature should be 160 degrees. Remove from pan cover and let rest 5 to 10 minutes. Add the broth slowly to the pan while scrapping the bottom then bring to a boil. Mix 2 tablespoons of flour with a little water to make a watery paste. Drizzle in while stirring, gravy will start to thicken. Serves 2.

7 comments:

  1. Love the golden color of the chop and the gravy just puts it over the top.

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  2. A classic! My mom used to make these all the time.

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  3. This comment has been removed by the author.

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  4. Hi Bridgett, Thank you for your comment!

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  5. Hello Valerie, This is great I am glad it
    brings back memories! Thank you.

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  6. I go down to comment on one dish, and you have me wanting to get to the next dish! Yikes you are so getting me in trouble this morning!

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  7. Hi Chef E, Glad you like my foods! Thank you:)

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