Pan-Fried Pork Chops with Country Gravy
Good old-fashioned pan-fried pork chops like my mama used to make!
- vegetable oil for frying
- 1 1/2 c. all-purpose flour
- Salt and black pepper for seasoning
- 6-8 bone-in center-cut pork chops
- 3-4 c. warm milk divided
- In a large heavy skillet, over medium-high heat, add enough vegetable oil to coat the bottom of the pan (about 1/8 inch).
- Add flour to a pie plate. Season pork chops liberally with salt and pepper then dredge in flour. Shake off excess flour; set flour aside (do not discard flour).
- Cook chops in two batches (do not overcrowd the pan) in hot oil until golden brown, about 3-4 minutes on each side depending on the thickness.
- Once all the chops have been cooked, set aside and keep warm until ready to serve.
- Pour off all the oil in the pan then measure 1/4 cup and add back to the pan leaving all the bits of goodness in the pan.
- Whisk in a 1/4 cup of the reserved flour to the hot oil, cooking over medium-high heat for 3-4 minutes or until you have a nice medium-brown roux.
- Slowly add 3 cups of warm milk to the pan, whisking constantly until smooth and well combined.
- Reduce heat to medium-low, season with salt and pepper to taste. Add more milk until desired consistency is reached.
- Serve gravy over pork chops and mashed potatoes.