Spicy Pork Chops with Gravy
Pork chops can be a little tricky to cook, they are less fatty and if it’s not made right they can be on the drier side. Using a few tricks up my sleeve these can be cooked to be moist, flavorful and delish. This time I bought the pork chops from a local farmer and it had thick pieces of fat on the outer edges. I did not cut the fat off prior to cooking because it provides more flavor and moisture to the pork chop. Simmering them in low heat in a flavorful sauce also helps highlight the best flavors and texture in the pork chops.
Growing up we always made a rue using water and flour to thicken the gravy. If you are not used to making a rue or bechamel sauce as the base for gravy and other sauces it can be a learning curb and take some practice. In the future I will have a whole blog and/or video teaching everyone how to make the perfect rue, but in the meantime I included some simple instructions with the recipe.
These spicy pork chops would be delicious served alongside some simple mashed potatoes or my recipe for garlic roasted carrots with fresh herbs. For a lighter side dish to go along with the pork chops try a simple side salad with fresh lettuce, red onions, pecans or almonds dressed with an olive oil based dressing. If you would like something more elaborate try my recipe for apple cranberry, almond salad with apple cider vinaigrette dressing.
Thanks again for visiting & I hope each one of you finds some time this week to make a couple home cooked meals for yourself and your family. CHEERS TO A HAPPY & HEALTHY DAY!
Creole Style Pork Chops with Gravy
Ingredients
- 4 TBSP Butter
- 1 TBSP Coconut oil
- 1 Small onion Diced
- 4 Garlic cloves Minced
- 8 OZ Cremini Mushrooms
- 2 Bay Leaves
- 1 TBSP Creole Seasoning
- 1 tsp Spanish Style Smoked Paprika
- Salt & Black Pepper to taste
Instructions
- Pat pork chops dry with paper towel, this helps to form a nice brown crust. Liberally sprinkle with salt and black pepper.
- Put heat on medium & melt 2 TBSP butter in frying pan. Cook pork chops on each side for approximately 5 minutes or until chops are nicely browned on each side.
- Remove pork chops from the pan. Add another two TBSP butter to the pan. I also like to add a TBSP of coconut oil because it helps prevent the onions & butter from burning. Cook the diced onions until softened, add minced garlic and mushrooms, cook for an additional 3-5 minutes on low heat since garlic burns very easily.
- Next deglaze the pan using about 1/2 Cup of broth, this adds such delicious flavor to the gravy. Place pork chops back into the frying pan. Add the rest of the broth, white wine, spices, & bay leaves. Place lid onto pan & simmer on low-medium heat for 45 minutes.
- For the Pennsylvania Dutch version of a rue for the gravy, place 2 TBSP flour in a small bowl. Slowly add water and mix. At first the mixture will be thick and doughy, but you will want to only add a couple TBSPs of water at a time & mix well after each addition. Otherwise your rue will be lumpy and won't thicken the liquids to make a gravy. Add enough water to the flour until it's thin but not watery.
- Once pork chops are completely done cooking, slowly drizzle the rue into the sauce and stir at the same time. Continue adding small amounts of the rue and keep stirring until it's the consistency of traditional gravy. If it makes it easier for you, remove the pork chops while making the gravy, use a whisk to stir while adding the rue. Once done place pork chops back into the pan.
