I made another pork chop recipe last night that I got from my MIL. It’s really more of a concept than a recipe. The recipe is for thin pork chops, but you could use any cut. I used center cut. Justin and Rebecca loved it 🙂 I ate leftover beef…needs to be used up, and I wanted enough pork left for Justin’s lunch. I served the pork chops and gravy over brown rice.
salt, pepper, seasoning salt to taste
1 cup water
Gravy
2 Tbsp. flour
1/4 cup cold water
Heat EVOO in large skillet. Season chops. Brown chops on both sides – about 5 min. per side. Add 1/2 – 1 cup water to the pan. Cover. Cook over low heat for 1 hour. You may need to add water while it’s cooking if it all evaporates.
Remove chops from pan. Keep warm. Mix flour and cold water. Add a little at a time to the water in the pan, cooking until desired thickness…about 1 minute. Add extra water to thin the gravy/make more. Add extra flour/water mixture to make thicker.
Serve pork chops and gravy over rice or mashed potatoes.
I grew up eating pork chops made exactly like this, too. I think this is exactly the “recipe”/method/ingredients my grandma and mom use. I’m not a fan of gravy (except on Thanksgiving… only day of the year I like gravy… weird, I know), so I have never put the gravy on mine before, but everyone else always loves it like that.
There was a day when I thought I knew something about cooking. But I think the science has passed me by; what on earth is EVOO?:) Pork chops were my Dad’s favorite meal, and I got his genes. I don’t think I’ve ever had a pork chop I didn’t like, and I’ll bet I would even like one cooked in EVOO!
Dad
It’s just oil…Extra Virgin Olive Oil. Justin must have gotten his love of pork from you. I don’t eat very much of it. I’ll take beef over pork any day 🙂