One positive to being stuck at home is being able to limit the amount we eat out.
I love having a good home-cooked meal for my family to eat, and during the quarantine I’ve been leaning into comfort food more than ever.
One of my favorites is good-old smothered pork chops with home-made gravy!
This is a tried and true recipe from my mother-in-law that slowly grew into one of the most popular recipes in my repertoire. I try to stay away from the fried foods, but when I do indulge, this is a fan favorite.
With that being said, let’s get to the good stuff!
1. Pour oil in pan until about 1/4 way filled and turn stove on medium heat to preheat oil.
2. Combine 1 1/2 cup of flour with 2 Tbsp Lawry’s Seasoning Salt, Garlic Powder, Montreal Steak Seasoning.
3. Mix thoroughly. Seasoning the flour makes sure that the crust on the pork chops isn’t bland. Set aside on a plate.
4. On a separate plate, lightly season pork chops on both sides. My mother in law always says, pork takes to seasoning very well, so it can become salty very easily! It’s better to under season, than to over season.
5. Coat the pork chops in the flour you pre-seasoned. Set the seasoned flour to the side for use later in the gravy.
6. Put the pork chops in the oil once it is hot enough. I test it by sprinkling flour in the oil. If it sizzles then it’s ready for the meat.
7. Flip the pork chops to the other side at about 10 minutes. This is another reason I love thin pork chops. They cook very quickly. I can be a blessing and a curse though, because you HAVE to watch them. They can burn very quickly.
8. Once they are nice and browned, remove them from the oil and pat them down with a paper towel to remove excess oil. I also set them on top of a paper towel to wick away oil. Set to the side.
9. Pour out the majority of the oil in the pan, until you only have enough to coat the bottom of the pan. Also, you want to make sure you keep all the ‘cracklins in the pan. (the brown crispy parts that came off of the pork chops when they were frying)
10. Add 1/4 cup of chopped onions to the oil and ‘cracklins and let cook until fragrant on medium heat.
11. Add 4 Tbsp flour to mixture and let brown to whatever coloring you prefer for your gravy. I tend to like slightly darker gravy so I let it cook for about 10 minutes. The longer you let it cook, the darker your gravy gets. If you like gravy on the lighter side, then maybe only let it sit for about 5 minutes.
12. Add 2 cups of water to gravy mixture and mix. Be sure to grab all the ‘cracklins off of the side of the pan as you’re stirring.
13. Add Lawry’s seasoning salt to gravy and more water if you prefer a thinner consistency. My mother-in-law does something called a five finger test. You dip a finger in the gravy to taste it. If it’s not right then you add more seasoning. You repeat this, and by the fifth finger, it should be perfect!
14. Take the fried pork chops, and dip them in the gravy lightly. Some people leave the pork chops sitting in the gravy, but my and my husband prefer the pork chops a little crispier so I take them out.
15. Voila! You add your sides with the cabbage and rice, and now you have a nice southern cooked meal!
If you guys would like to know how I make my rice and pan fried cabbage, let me know! Also, in the comments let me know what some of your favorite recipes are for your family to make.