Post by Loupy on Jan 24, 2016 15:23:39 GMT -7
30 MINUTE FRIED PORK CHOPS WITH GRAVY
From: Dan Mikesell @ www.101cookingfortwo.com/
Old fashion stove top fried pork chops with gravy. Sometime the old way is the best way.
Let’s talk final temperature. I chose 145. For many years we were taught to cook pork to 165. Dry… very dry. This is not needed and is no longer recommended as long as there is a 3 minutes rest.
An easy recipe to adjust to your needs. I just did six chops for company. I cooked 3, tented and cooked 3 more.
PREP TIME: 5 mins
COOK TIME: 20 mins
TOTAL TIME: 25 mins
Makes: 2
INGREDIENTS
2 bone in pork chops
seasoning salt
pepper
2 tablespoons oil
2 cups broth may come from gravy base or boullion
4 tablespoons flour
INSTRUCTIONS:
If you have time, allow the pork chops to rest at room temperature for 30 minutes.
The pork chops should be ¾ to 1 inch thick.
Season the both sides of the chops with seasoning salt and pepper to taste.
If you are using bouillon or soup base for your pork broth then mix two cups now.
You may also use vegetable broth.
Add 2 tablespoon oil to a large frying pan over medium high heat.
When oil is shimmering hot, add the pork and cover pan with lid.
Cook for about 4 minutes until bottom is nicely brown.
Flip, cover pan and cook another 4-5 minutes to internal temperature of about 145.
Remove from pan and tent lightly with foil while doing gravy phase.
Whisk 4 tablespoons flour into one cup of broth.
Add the other one cup of your broth to the pan over medium heat.
When boiling slowly add the broth/flour mixture while whisking continuously.
Continue to whisk until thickened about 2-3 minutes.
NOTES
There's some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan's conduction of heat and your stove. So as always you are cooking to a final temperature.
From: Dan Mikesell @ www.101cookingfortwo.com/
Old fashion stove top fried pork chops with gravy. Sometime the old way is the best way.
Let’s talk final temperature. I chose 145. For many years we were taught to cook pork to 165. Dry… very dry. This is not needed and is no longer recommended as long as there is a 3 minutes rest.
An easy recipe to adjust to your needs. I just did six chops for company. I cooked 3, tented and cooked 3 more.
PREP TIME: 5 mins
COOK TIME: 20 mins
TOTAL TIME: 25 mins
Makes: 2
INGREDIENTS
2 bone in pork chops
seasoning salt
pepper
2 tablespoons oil
2 cups broth may come from gravy base or boullion
4 tablespoons flour
INSTRUCTIONS:
If you have time, allow the pork chops to rest at room temperature for 30 minutes.
The pork chops should be ¾ to 1 inch thick.
Season the both sides of the chops with seasoning salt and pepper to taste.
If you are using bouillon or soup base for your pork broth then mix two cups now.
You may also use vegetable broth.
Add 2 tablespoon oil to a large frying pan over medium high heat.
When oil is shimmering hot, add the pork and cover pan with lid.
Cook for about 4 minutes until bottom is nicely brown.
Flip, cover pan and cook another 4-5 minutes to internal temperature of about 145.
Remove from pan and tent lightly with foil while doing gravy phase.
Whisk 4 tablespoons flour into one cup of broth.
Add the other one cup of your broth to the pan over medium heat.
When boiling slowly add the broth/flour mixture while whisking continuously.
Continue to whisk until thickened about 2-3 minutes.
NOTES
There's some variables here that you need to pay attention to. The thickness of the meat. The initial temperature of the meat, your pan's conduction of heat and your stove. So as always you are cooking to a final temperature.
