How to make pork chop gravy
Do you want to learn how to make pork chop gravy? Now you can! Impress your friends with home made pork chop gravy. Learn making pork chop gravy like a pro with easy step-by-step directions.
Step 1: Fry the pork chops. Then, add three tablespoon of oil to your saute pan over setting it over medium high heat. Reduce to simmer. Add salt and pepper to both sides of the pork chop. Next, dredge the pork chops in flour. Knock off the excess flour from the pork chop and place each chop in the pan. Gradually increase the temperature by turning the heat to medium. Cook the chops till golden brown and then remove them from heat. Cover the chops with foil and keep them warm. Now get ready to make the gravy.
Step 2: Prepare a roux by mixing equal parts of fat and flour that has been previously cooked. This will bury down the flour's pasty taste. A roux for pork chop gravy can be very light to very dark. Roux is nothing but a thickening agent, and if made perfectly adds a unique flavor to the pork chop gravy dish. Do not burn the roux else you must start over. Be careful and always make sure that there are about two tablespoons of grease in the bottom of your saute pan. You might add a little more oil if you feel the grease in the pan is insufficient. Then add in two tablespoons of flour and stir to make a paste. Cook it for few minutes
Step 3: Cook the gravy in simmer. Add about 1/4 pound of a ham bone in the liquid and then boil it. Put in the tarragon and sage and simmer again till the gravy has reduced by about half. Then remove the ham bone. Add warm milk and stir continuously. Cook for five more minutes.
Step 4: The pork chop gravy is ready. Serve it over the chops and enjoy!
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