Fried Pork Chops With Brown Milk Gravy

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This is the way we cooked pork chops in my younger days down south. It is not a recipe for those beautiful thick chops that need tender care. It is a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream.

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Steps

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Trim excess fat from chops.

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Season chops with seasoned salt or salt and pepper.

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Mix flour with 2 teaspoons seasoned salt , dry mustard , pepper and paprika.

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Adjust seasonings as needed.

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If making gravy , remove 2 tablespoons seasoned flour and set aside for gravy to prevent lumps.

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Coat chops with remaining flour mixture.

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Melt 2 tablespoons butter and oil in skillet over medium high heat until hot.

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If not making gravy , brown chops on both sides until done.

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Drain on paper towels , then serve.

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If making gravy , add floured chops to pan and brown on both sides , about 3-5 minutes per side.

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Remove chops to drain on paper towels , then cover and keep warm.

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Reduce heat to medium.

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Check pan to make sure you have 2 tablespoons of drippings.

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If not , add butter or oil as needed.

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Add 2 tablespoons reserved flour to make the roux.

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Stir until smooth and dark brown.

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Lower heat and gradually add milk , stirring constantly until temperature reduces.

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Then stir frequently until gravy.

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Ingredients

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pork chops, seasoning salt, flour, dry mustard, fresh ground black pepper, paprika, butter, oil, milk