Pork Chops and Gravy

I know its been a while since I posted anything to my Blog, so here is something new. One of my favorite dishes is pork chops smothered with gravy. Not any of that store bought, out of the jar, stuff but real home made gravy. This is an easy dish just takes a little assembly and time for cooking. Probably about 1 hr 15 min to 1 and 1/2 hrs. This makes the most tender pork chops you will ever eat and the taste is out of this world.

I started with good center cut pork chops about 1/2" thick. Thicker could be used with additional time in the oven. I dredged them in flour with my seasonings (season salt, onion powder, garlic, salt, and pepper). Just a dredge no other liquid. I wasnt building a breading for a thick crust. Brown them off on both sides in oil on the top of the stove. Once browned nicely but not completely done remove them and let them drain. Pour off the oil except for about 1/4 cup to make the gravy. In the oil mix in 1/4 cup of flour and cook until combined and starting to brown. Keep stiring it or it will burn. when it gets to a light golden brown add 1 cup of water and one cup of milk. I mix 2 cups of each in a 4 cup measuring cup and start with half of it. Once the liquid is added to the flour/oil mix also (called a roux) you have to keep stirring it bringing it to a boil. The mixture will start to thicken once it is boiling. As it cooks it may get to thick, if so add a little more liquid a little at a time stirring it in completely and allowing it to return to a boil. I use a slotted spatula to do my stiring with sitting it flat in the pan and lightly keep it moving. The way I tell when its getitng close to right is when I can lift the spatuala out of the gravy and it leaves a light coating on the spatula. To thin and it runs right off, to thick and it leaves a heavy thick coating.

Place the pork chops in a cassarole dish evenly spaced out. I had 4 porkchops they almost completely coverd the bottom of the dish. I cut up 1/2 onion and placed on top of them. Pour the gravy over the pork chops and cover with aluminum foil and place in a 350 degree oven. Close the door and leave them alone for about 1 hour. Longer for thicker chops. At 1 hour take a fork and test to see how tender they are. I stick a fork in the center of my thickest peice and lightly twist. They should be very tender at this point and ready. Take them out of the oven and leave them covered on the counter for 10-15 min. They will continue to cook for a little longer even after they are removed from the oven. Serve with cream potatoes and other side of your choosing, or however you want to serve it. Doesnt get much better, dont forget a big glass of sweet tea.