I’m a big fan of pork chops (especially the ones I can get from a local farm). They’re good slow-cooked, grilled, braised, baked, or fried, right? They suck up flavor easily, so they work well for marinating.
My husband’s favorite meal as of late is this Paula Deen Asian Pork Tenderloin, which we’ve done as pork chops as well. I made it for New Year’s Eve, and he’s mentioned it probably 10 times since then! I made it when our dorm boys came over for dinner and then gobbled it down, too.
But last night I pulled some pork chops straight from the freezer. I vaguely remembered this recipe for pork chops with brown gravy, but it appears the site I found it on originally is down now. So here’s how I remembered it. I’m usually not much of a gravy person, but this gravy has a deep flavor despite its few ingredients and is a great sauce for rice or potatoes (or couscous in this case … I was in a hurry).
4 pork chops (bone-in adds nice flavor to the gravy)
oil or bacon grease
2 cups chicken stock or broth
salt and pepper
2 T cornstarch dissolved in 1/4 c. cold water
Heat oil or bacon grease in a large skillet (preferaly not nonstick - this is a cast iron, which I love) over medium-high heat. Season pork chops with salt and pepper.
When oil is very hot, add chops to pan. Sear on both sides until brown.
Remove chops to a plate for a minute. Add chicken stock to skillet, scraping the bottom of the pan with a wooden spoon to loosen browned bits.
Turn heat to medium-low and add chops back to skillet. Cook for about 30 minutes, turning once, until chops are done and tender. Time may depend on the thickness of your chops.
When they are done, remove them to a plate or serving platter. Turn the heat up to high and let stock simmer for 5 minutes to reduce. Add cornstarch slurry and whisk rapidly. It should thicken immediately. Remove from heat and season to taste.
Spoon gravy over chops and serve with rice, potatoes, or couscous to mop up gravy.