This delicious pork chops gravy will be a delight on a chilly night or after a long day.
|Grand diamond all purpose seasoning||2 Teaspoon|
|Poultry seasoning||1 1/2 Teaspoon (((preferably unsalted)))|
|Garlic powder||1 1/2 Teaspoon|
|Smoked paprika||1 1/2 Teaspoon|
|Kosher salt||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Cayanne pepper||1 Teaspoon|
|All purpose flour||1/2 Cup (8 tbs)|
|Chopped celery||1/3 Cup (5.33 tbs)|
|Chopped onion||1/3 Cup (5.33 tbs)|
|Chopped green bell pepper||1/4 Cup (4 tbs)|
|Low sodium chicken broth||4 1/2 Cup (72 tbs)|
|Garlic clove||2 , mince|
|All purpose flour||1/3 Cup (5.33 tbs)|
|Vegetable oil||To Taste (((For deep frying)))|
1. Preheat oven to 375 degrees
2. Mix all of the seasonings together in a small bowl. Reserve 1 teaspoon of seasoning for the gravy, set aside. Combine cup of flour and 1 or 2 teaspoons of the seasoning mixture in a medium bowl or plate. Mix well. Season the chops with the remaining seasoning.
3. Dredge the chops in the seasoned flour and tap off the excess flour, the coating should be thin. Set aside. Preheat about inch of vegetable oil in a large skillet over medium-high heat. Brown all of the chops on both sides, about 3 to 5 minutes. (Note: Just brown the chops, the goal is NOT to cook them all the way through.)
4. Once done drain on a paper towel or rack.
5. Drain all of the oil from the skillet except cup, keep the heat on medium-high heat. Add and sauté the celery, onions, and bell pepper for about 3 to 4 minutes. Stir in 1/3 cup of flour. Continue to cook the roux until its a golden brown color, about 5 minutes.
6. Add the garlic and sauté for another 30 seconds or so.
7. Whisk in the chicken stock/broth until there are no lumps. Season the gravy to taste with the reserved seasoning.
8. Allow the gravy to come up to a boil and whisk to ensure there are no lumps then turn off the heat.
9. Add the chops to the gravy, you may need to shingle them. Cover and bake at 375 degrees for 1 to 2 hours or to the desired tenderness.
10. Serve over rice or mashed potatoes.
Note: As an option, the chops can be seared, or browned, in a skillet over medium-high heat in 2 to 3 tablespoons of oil on both sides without using flour.)
Tip: The longer the roux is cooked the browner it will become and that will determine the color of the entire dish.
Calories 462Calories from Fat 161
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 5 g25%
Trans Fat 0 g
Sodium 658 mg27.42%
Total Carbohydrates 31 g10.3%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 45 g90%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 1848Calories from Fat 644
% Daily Value*
Total Fat 72 g110.8%
Saturated Fat 20 g100%
Trans Fat 0 g
Sodium 2632 mg109.68%
Total Carbohydrates 124 g41.2%
Dietary Fiber 8 g32%
Sugars 8 g
Protein 180 g360%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet