Recipe: Perfect Down to the Bone Porkchop with Flavorful Gravy

Down to the Bone Porkchop with Flavorful Gravy. Thick-cut pork chops coated in mayo and panko bread crumbs stay moist and juicy in this quick and easy dinner. Reviews for: Photos of Tom's Down To The Bone Pork Chops! Substitute thick boneless pork chops for the bone-in chops, if desired.

If so, do you sear pork chops after sous viding them? What is the ideal way to cook pork chops for maximized tenderness and flavor? Makes darned good country style smothered chops as well. You can have Down to the Bone Porkchop with Flavorful Gravy using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Down to the Bone Porkchop with Flavorful Gravy

1. It's of Porkchop and seasoning.
2. You need 2-1/4 pound of bone-in porkchop.
3. Prepare 1-1/2 teaspoon of salt divided.
4. Prepare 1-1/2 teaspoon of ground black pepper.
5. It's of Flour for breading.
6. You need 1-1/2 cups of self-rising flour.
7. Prepare 1 teaspoon of salt.
8. You need 1 teaspoon of ground black pepper.
9. It's of Gravy.
10. You need 1/2 teaspoon of granulated garlic powder.
11. It's 1 teaspoon of salt.
12. It's 1 teaspoon of ground black pepper.
13. You need 15 ounces of canned evaporated milk.
14. You need 2 cups of water.
15. You need 1/2 cup of seasoned leftover flour from breading porkchops.
16. Prepare 1/4 cup of oil from frying porkchops and drippings.

The kind with bell peppers and onions in the smothering gravy. Add your broth mixture and cover with a top (you dont need a top). Allow the pork chops to cook until the juice simmers down and turns into a nice thick gravy. I've found the best boneless pork chops for the Instant Pot are one inch thick.

Down to the Bone Porkchop with Flavorful Gravy step by step

1. Rinse the porkchops and season them with salt and pepper both sides. Season the flour with salt and pepper. Coat the porkchops with seasoned flour and allow to rest, while the oil is heating up. When oil is hot fry the chops..
2. Turn as needed and when done move to a paper towel to absorb excessive amounts of oil. When done drain the oil except 1/4 cup. Add flour and stir in. Sauté the flour till bubbly..
3. Season with salt, pepper, and, garlic. Stir in well, add the milk, stir quickly, so no lumps. Add water as needed. Simmer stirring constantly. Should be smooth and no lumps..
4. Serve I hope you enjoy!!! It's gnawed down to the bone!.

Not only are they easy to come by at the grocery store, but they simply are the I turned the sauce into a gravy with some of the juices and cornstarch; excellent. A pork chop is from the loin of the hog. If there is a bone, it is usually the same bone, as you will find in baby back ribs. The bone can slow cooking a small amount. Our favorite chop is a center cut boneless, which I usually cut myself from a whole pork loin.

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