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| Source: Goodreads |
Fried Pork Chops with Tomato Gravy
4 bone-in center-cut pork chops (1 inch thick, 1/2 pound each)
Salt and Black Pepper
1/4 tsp. garlic powder
3 T. olive oil
4 T. butter
2 T. finely chopped onion
1/4 c. all-purpose flour
1 1/2 c. whole milk
1/2 c. chicken broth or water
1 can (14.5 oz) diced tomatoes, drained
1. Lightly sprinkle the chops on both sides with salt and black pepper, then sprinkle with garlic powder. In a large skillet, heat oil over medium-high heat. Add the chops and cook, without moving, until a dark golden crust forms on the bottom of each, 5 to 6 minutes. Flip the chops and cook for 5 minutes more. Transfer to a paper-towel lined plate to drain.
2. Add the butter to the skillet and melt. Add the onion and cook, stirring, until softened, about 5 minutes. Go ahead and reduce the heat if the onion starts to brown too quickly. Sprinkle the flour over the onion and cook, stirring, for 1 minute. Slowly whisk in the milk, then the broth or water. Simmer the mixture until thickened , about 5 minutes. Whisk in the tomatoes, 1/2 tsp. salt, and 1/4 tsp. black pepper. Spoon the sauce over the pork chops and serve to a hungry family.
(Recipe Source: Paula Deen's Southern Cooking Bible, pg. 141)
I chose to serve the pork chops over brown rice along side crispy fried okra, and here's the finished product.
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| Source: My Photo |
This was a fairly easy recipe, fun to cook, and the end result was yummy! The okra went very well with the gravy and rice...it added the needed crunch to the meal. Plus I think tomatoes and okra go well together.
That's what I cooked tonight!!!
