Monday, October 10, 2011
Pork chops and gravy for dinner
This is an old-school, blue plate special kind of dinner. It's not healthy by any stretch of the imagination, but a great comfort food dinner for once in a while.
5-6 boneless pork chops
1/2 cup all-purpose flour
Salt and pepper
1/2 cup milk
1/2 to 3/4 cups water
In a large skillet, heat vegetable oil about 1/4 inch deep. Season the chops with salt and pepper, then dredge them in the flour. Add the chops to the hot oil.
Fry the chops for about 8 minutes, turning once. Remove the chops to a plate to rest.
Your pan should have plenty of carmelization from the chops. This browned coating is full of flavor and is the basis of your gravy.
Remove any excess oil, leaving about 2 tablespoons. Sprinkle in about 2 tablespoons of flour and blend with a fork, scraping up the browned bits from the pan.
I combine the water and milk. Add the liquid to the pan, stirring constantly. You can use the same fork, or a wire whisk.
Cook until the mixture is thickened and bubbly. You can add additional water, if necessary. Making gravy is something you have to practice and get a feel for. How do you like my new gravy boat from Pier 1?
I served the chops with rice and greeen beans -- a classic blue plate kind of dinner.