How do I make a easy gravy for my pork chops?

Answer 1

Dredge pork chops in a mixture of flour, salt and pepper.
Fry chops in hot bacon grease, lard, or vegetable oil until nicely browned. Reduce heat and continue cooking until pork is done. Remove chops from pan and keep warm.

Add flour to the pan a tablespoon at a time until all of the fat is absorbed.
Cook the flour and fat until lightly browned.
Add milk or water (about 1/3 - 1/2 cup per tablespoon of the flour added above) and bring to a boil.
Reduce heat and simmer a couple of minutes, until thickened to the desired consistency. If it gets too thick, add a bit more milk or water.
Season with salt and pepper to taste.

Bert

Answer 2

I do not make pork chops. I do make many other meats that I make a gravy with the drippings from frying the chops after removing them from the pan
add 1 cup of water
stir to lift the small bits from the bottom of the frying pan to mix with the water
add 1 tbsp flour to 1/2 cup of water and mix in a cup to make a paste
add this paste to frying pan with the water, slowly stirring together to get the beginnings of your gravy.
add some gravy browning and I mean just a drop or two drops only for colour KITCHEN BOUQUET is the brand name I use
now for some seasonings
salt, pepper, onion powder(opt) & granulated garlic to taste.
There you have it GRAVY. If you desire, you can fry up some sliced mushrooms in the drippings pan with a little oil before you add the water, this might be a substitute for the colour that you add.

Answer 3

Skillet Chops with Mushroom Gravy

INGREDIENTS
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
DIRECTIONS
Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

Answer 4

Tomato Gravy

* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 4 green onions, finely chopped (white part only)
* 3 large ripe tomatoes, peeled, seeded, finely chopped
* 1/2 cup whipping cream
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 1/2 teaspoon dried thyme

Heat oil in a skillet over medium heat until hot; add garlic and green onions. Cook 5 minutes, stirring constantly.

Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring constantly.

Stir in whipping cream and remaining ingredients; simmer, stirring constantly, until slightly thickened.

Answer 5

The easiest I know of is to take a can of
Cream Of Mushroom soup and mix with pan drippings, it is excellent. Or if you prefer homemade, after frying pork chops in pan, add about a cup of water,bring to a boil. Meanwhile in a small bowl mix about 1-2 tablespoons of cornstarch into a little cold water,mix well, it will be thick. Add mixture to boiling broth stirring constantly until thick.

Answer 6

Save some of the oil you browned them in; add some onion/mushrooms and some flour. Stir until flour browns then add either milk or hot water and continue to stir until it thickens. Adjust according to how thick you like your gravy. Continue to stir and add salt,pepper. Put your chops back into your pan with gravy. Cover & Simmer for about 15 minutes. Serve over rice or mashed potatoes. Enjoy!

Answer 7

Use the drippings in the pan - remove chops to a plate and add 3T of flour to pan drippings stir to lightly toast and thicken slowly add chicken or beef stock (about 1 to 2 cups)stirring constantly -add liquid about 1/4 cup at a time until desired consistency is achieved - season with salt and pepper or Mrs Dash classic and serve with your chops.

Answer 8

fry pork chops in cast iron pan, when done, remove and heat to high than add about a cup of water scrape bottom of pan and mix all the goodness out of it, than add some water and cornstarch enough to thicken it up.

Answer 9

sorry smothering pork chops should be outlawed. LOL go through all the trouble the fry them crisp to make them soggy I never understood it........baked in gravy well maybe that's another story.

Answer 10

Take a chicken bullion cube and cup of water. Boil in a frying pan. Add some Lawry's seasoning salt, onion salt and molasses. Then fold in some corn starch premixed with cold water. Enjoy.