Pork Chops w/ Country Gravy. I also like to sautee some onion and add that to the gravy. Amazing what a brine will do to pork chops. Pork Chops with Country Gravy and Mashed Potatoes Pork Chops with Country Gravy and Mashed Potatoes.

Ingredients of Pork Chops w/ Country Gravy

1. You need 6 of boneless pork chops.
2. It’s 1 cup of flour.
3. It’s 2 of tsps paprika.
4. It’s 2 of tsps salt.
5. Prepare 1 tsp of black pepper.
6. It’s 1 tsp of onion powder.
7. Prepare 1 tbsp of garlic powder.
8. You need 1/2 of yellow onion.
9. It’s 6 tbsps of salted butter.
10. It’s 1 1/2 cups of chicken stock.
11. It’s 2 of tsps dijon mustard.
12. You need 1/2 cup of sour cream.
13. It’s 2 of tsps Frank’s Red Hot sauce.

Follow our step-by-step, photo illustrated recipe to make our Pork Chops with Gravy. Printable recipe included. … Delicious Pork Chops with pan Gravy made from scratch. Mama probably cooked pork chops for us about every other week when I was much younger. Return the pork chops to the pan and turn to coat them in the gravy.

Pork Chops w/ Country Gravy instructions

1. Preheat the oven to 350 degrees Fahrenheit..
2. Line a large, rimmed baking sheet with tin foil and a little cooking spray..
3. In a gallon zip-lock bag, combine the flour, paprika, onion powder, garlic powder, salt, and black pepper..
4. Place the pork chops into the zip-lock bag and shake until all of the chops are coated with flour. Reserve the flour for later..
5. Melt 4 tbsps of salted butter in a pan on medium-high heat. Once the butter is melted, add the pork chops and allow them to sear on each side for 2-3 minutes. Be careful not to burn the butter!.
6. Place the seared pork chops onto the lined baking sheet and put them in the oven to cook for about 7-10 minutes, or until 140 degree Fahrenheit internally..
7. Start the gravy while the pork chops cook in the oven. Finely chop 1/2 of the yellow onion..
8. Melt 2 tbsps of butter in the same pan on medium heat, then add the chopped yellow onion. Cook, stirring often, until well caramelized; about 3-4 minutes..
9. Sprinkle 3 tbsps of the reserved flour onto the onions, and stir until the onions become pasty and the flour begins to smell toasty; about two minutes..
10. Add the chicken stock, and allow to come to a simmer and thicken slightly; about 1-2 minutes..
11. Reduce the heat to medium-low, and add in the dijon mustard, Frank’s Red Hot sauce, and sour cream. Whisk lightly until combined and thickened..
12. Reduce the heat to low and allow to simmer..
13. Check the pork chops for doneness, and remove them from the oven if ready. Allow to rest for at least 2-3 minutes..
14. Plate your pork chops and smother with the gravy and enjoy!.

Add the Greek yogurt to the gravy and stir to combine. Serve the pork chops with plenty of gravy over top. Dip chops in egg mixture, then crumb mixture. Turn the pork chops over, and reduce the heat to low and cover with a lid. Season both sides with salt and pepper.