Friday, January 3, 2014

Fried Pork Chops with Smothered Onion Gravy

Revised and updated November 2019

I really love pork chops and all pork products. I couldn't remember the last time I'd had a tender, juicy pork chop until we purchased some locally raised by small family farmers. They were tender, not tough, flavorful and juicy. Just as pork should be.

It wasn't until we tried this locally raised pork that we really enjoyed it again. If you can, do yourself a favor, find your local pig farm, or check out your local farmers market for some of the best pork.

These Fried Pork Chops with Smothered Onion Gray are delicious! Perfectly coated, then fried and smothered with an amazing onion gravy, what could be better?

To make these Fried Pork Chops with Smothered Onion Gray you'll need:
  • 2-4 center cut pork chops
  • flour
  • buttermilk
  • bone broth or stock
  • a large onion
  • garlic powder, onion powder, parprika, salt and pepper
  • oil for frying
  • a large skillet
Fried Pork Chops with Onion Gravy over a bed of cooked rice

2-4 center-cut pork chops
1 cup buttermilk (make your own: 1 cup milk mixed with 1 tbls. lemon juice)
1 1/2 cups flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
salt and pepper to taste
1 large onion, sliced
2 cups Beef Bone Broth or beef stock
1/2 cup oil for frying
1/4 cup all-purpose flour (for gravy)
2-3 tbls butter

Soak pork chops in buttermilk several hours.

Mix all-purpose flour, garlic powder, onion powder, paprika, salt and pepper in a large zip-top bag. Remove pork chops from buttermilk, place in zip-top bag with flour mixture, seal bag and shake until well coated. Place pork chops on a cooling rack and let sit 30 minutes.

In a large electric skillet (or any large frying pan) heat oil and butter on 350 until butter is melted and oil is hot; add sliced onion and saute' until well caramelized. Remove onion with a slotted spoon and set aside.

Add pork chops to the skillet and cook 10-15 minutes, turning once to evenly brown and ensure pork is cooked through (internal temp 145). Remove pork chops; place in an oven-safe pan and put in your oven to stay warm on 250 degrees.

Meanwhile, add 1/4 cup flour to drippings in pan and stir until smooth; stir in beef bone broth and whisk well; bring to a low boil to thicken. Return cooked onions to pan and simmer 5 minutes. Serve over pork chops.

Yield: 2-4 servings


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