Marion's Butterfly Pork Chops and Gravy
My Mother in Law was from Illinois. When she cooked, she could really cook! Being from the south, I had only had pork chops fried in a skillet. This is her recipe.
"These chops were delicious. The only thing I altered from the directions was the cooking time. I baked my chops for 40 min. They were perfectly cooked, nice and tender. No knife required. Gravy was perfect. A great simple recipie for a busy week night."- Sflan1022
38 people want to try | 68 have favorited
Marion's Butterfly Pork Chops and Gravy Preparation
Preheat oven to 350 degrees. In a large cast iron skillet, preferably with tall sides, heat a small amount of vegetable oil over medium high heat. Add the pork chops that you have seasoned with salt and pepper. Brown on both sides for 7 minutes per side. Add water to about 3/4 the way up the sides of the pork. Cover tightly with lid and place in a 350 degree oven for about an hour. (This is called braizing) Remove meat, set aside and keep warm. Heat the skillet with the remaining water and drippings to a boil. Mix the flour and a little water in a container to make a slurry. Add to the boiling drippings and stir. When it comes back to a boil, add more water if necessary to thin gravy. Add salt and pepper to taste. Simmer 5 minutes. Serve with mashed potatoes.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Marion's Butterfly Pork Chops and Gravy Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven