|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork chops with a creamy gravy are a quick and easy dinner the whole family will love. These seasoned pork chops are browned in a skillet and then covered in a milk gravy made with evaporated milk. The recipe calls for very few ingredients and less than an hour of time, making it ideal for a weeknight meal.
When buying pork chops, you will have a choice between bone-in and boneless, as well as those that are cut thin or thick. If you are worried about overcooking the chops, bone-in is your best bet; the bone helps keep the meat moist and flavorful and means the chops will be on the thicker side. Bone-in will take a little longer to cook, so keep that in mind. If thin-cut pork chops are the only option in the meat case, ask the butcher for a double-cut pork chop. The best cuts to buy are the center-cut loin chop or center-cut rib chop.
Once the chops are dredged in seasoned flour and seared until browned, water is added to the pan and the pork chops simmer until cooked through. The gravy comes together quickly, starting with some of the cooking fat and seasoned flour, and then finished off with the evaporated milk. It is cooked until smooth and thick before it is spooned over the cooked pork chops. Serve these tender, flavorful chops with mashed potatoes and peas or greens for a complete meal.
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
2 tablespoons vegetable oil
1 1/4 cups water, divided
3/4 cup evaporated milk
Steps to Make It
Gather the ingredients.
Combine the flour, salt, and seasoned salt in a wide bowl or pie plate. Dredge the pork chops in the seasoned flour, reserving the remaining seasoned flour for the gravy.
Heat the oil in a large skillet over medium heat; add the pork chops and cook, turning to brown on both sides, 3 to 5 minutes per side.
Add 1/2 cup of the water. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chops are tender and the internal temperature reaches 145 F.
Remove the pork chops to a serving platter and keep warm.
Drain off all but 2 tablespoons of the drippings from the pan. Return the pan to low heat and add 2 tablespoons of the reserved seasoned flour to the drippings; blend until smooth.
In a separate bowl, combine the evaporated milk and the remaining 1/4 cup of water. Add to the flour mixture, stirring until smooth.
Continue cooking over low heat until the milk gravy is smooth and thickened.
Spoon the gravy over the pork chops and serve hot.