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.


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

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

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  4. Hi Bridgett, Thank you for your comment!

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

  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!

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