Mix flour, salt and pepper in a plate or shallow dish.
Dredge pork chops in seasoned flour (reserve unused flour).
Heat 4 tablespoons of oil in a large skillet.
When hot, add the flour coated pork chops and brown on medium-high.
Turn and brown on the other side.
Add 1/4 cup water.
Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
Remove cover, increase the heat and recrisp the chops.
Remove chops to a paper towel lined plate.
Stir up any flour "crispies" to loosen.
Add more oil if needed to make about 3 tablespoons.
Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
If the gravy is too thick, add some water.
Add a couple of drops of gravy coloring if needed to give the gravy a rich color.
Season with salt and pepper.
Serve pork chops with cream gravy.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6|
|Calories from Fat: 229 (46%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 138.9mg||43 %|
|Sodium 120mg||4 %|
|Potassium 754.7mg||20 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.8g|
|Protein 44.6g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 503
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