Once again I find myself typing out a recipe for something I never thought y’all would want but based on the response on the Facebook page last night, it seems you might!
You’d think I’d stop having these conversations with myself…
Me: Nobody wants these basic recipes.
Me: Yes they do.
Me: No they don’t. If they need help making gravy, they’ll ask their mama or pull out their trusty Good Housekeeping cookbook and look it up there.
Me: Not everybody has a trusty Good Housekeeping cookbook. Or a mama. You’re so insensitive. GOSH.
Me: OMG, you're so right. I love Mom so much. I’m going to cry.
Me: See? Insensitive. You didn't think anybody needed a recipe for Chocolate Delight or Pork Chop Casserole either but look how everyone responded to those.
Me: Yeah, but don’t people want fancy-schmancy recipes with unique ingredients and fascinating back-stories?
Me: Um, sure. And that’s what Ina Garten’s for. You. Are. Not. Ina. Garten.
Me: You don’t have to say it like that. I’m kinda like Ina Garten. Of the South. If the South had the Hamptons, I’d totally be its Ina Garten.
Me: We can dream.
So… here’s my recipe for fried pork chops and gravy. And a little insight to my budding schizophrenic issues.
Fried Pork Chops & Country Gravy
6-8 bone-in pork chops
Salt & pepper
1 1/2 cups flour
3-4 cups water, divided
Pour enough vegetable oil in a large frying pan to coat the bottom (about an 1/8 of an inch deep). Heat oil on medium-high heat until hot.
Add flour (all-purpose or self rising can be used) to a pie plate or other deep-sided dish; set aside. Season pork chops liberally with salt and pepper then dredge in flour. Shake all excess flour off of each chop. Set flour aside.
I know it seems odd to use only salt and pepper but, when it comes to these old-school country recipes, I really just like to stick to the basics. I seriously doubt Nanny was throwing around the garlic or oregano back in her day when frying up pork chops.
Cook chops (in batches – do not overcrowd the pan) in hot oil until golden brown on each side. Try not to flip the chops before they have browned or some of the breading could stick to the pan. Once all the chops have been cooked, set aside and keep warm until ready to serve.
Pour off all but 1/4 cup of pan drippings leaving all the bits of goodness in the pan (I usually just eyeball this but if you’re unsure, simply pour off all the oil in the pan then measure 1/4 cup and add back to the pan. Of the remaining flour used to coat the chops, measure 1/4 cup and add to the hot oil. Whisk the flour and oil together and cook over medium-high heat for 3-4 minutes or until medium brown. Add 3 cups of water to pan and whisk constantly until smooth and well combined with the roux. Reduce heat to medium-low, add salt and pepper to taste, and cook for 1-2 minutes. Add more water until desired consistency is reached.
Serve gravy with pork chops and white rice (see Perfect Rice Every Time) or mashed potatoes.