Recently we went to a local restaurant called Dizzy Hen where they specialize in brunch. The food is awesome and the service is great too. They source their ingredients locally. My husband and son ordered biscuits and gravy. The biscuits were fresh and the gravy was superb.
Today I will be making a pan-fried pork chop recipe based on the gravy I tasted there. It’s sophisticated yet very comforting at the same time — much better-than-average comfort food.
The ingredient list for the recipe is short and there is not much chopping. In theory you could have this on the table in less than 25 minutes.
I like to use a bone-in pork chop in this recipe to keep things juicy and tender. It also gives the gravy more flavor. The first thing I do is make the spice mixture, then season the pork chop. The seasoned pork chop then gets dredged in flour. The pork is then browned in melted butter to lock in the moisture.
I then make a simple sage and butter gravy. This recipe goes very well over creamy mashed potatoes with a side of green beans or mixed vegetables.
Hope you try it!
- 6 or 3 lbs. bone in pork chops
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 cup all-purpose flour
- 6 tbsp. unsalted butter
- 1 1/2 cup milk
- 1/2 cup heavy cream
- 1 tbsp. fresh sage, minced
- 1 tbsp. finely sliced chives
Combine salt, ground black pepper, onion, and garlic powder in a small bowl. Then set aside until needed.
Place the pork chops in a large sheet pan. Pat dry with all pork chops with a paper towel. Next, sprinkle half the spice mix and rub it into the meat. Then flip the chops and season with rest of the spice mixture. Make sure to rub the spice mixture well, then set aside for 15-20 minutes.
Place flour in a shallow bowl. Then, dredge each chop in flour and shake off the excess. Save the rest of the flour for later use.
Heat butter in an electric skillet over medium-high until melted. Then add the chops and sear the chops until one side is browned.
Then, flip the chop and cook until browned. Adjust the heat if chops are browning fast. Cook the chops until an instant-read thermometer inserted into the side registers 145 degrees. It could take some where between 7-10 minutes, depending on the thickness of the pork chops.
Turn the heat down to low and transfer the chops to a plate. Let the chops rest while making gravy. Add the remaining flour from dredging into the drippings in skillet. Fry the flour for few minutes until lightly colored.
Add milk and heavy cream. Whisk until the mixture is somewhat smooth. Cook, whisking occasionally, until gravy thickens.
Stir in sage and chives. Taste for seasoning. Add the pork back into the gravy to warm up. This dish goes very well over mashed potatoes. Another option would be roasted potatoes and sauteed veggies.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!