It’s important that the chops be fully coated, but not have lumps of flour. Then take ¼ cup of the flour you just seasoned and put it in a separate small bowl.Īnd now we can dredge! So take each pork chop and run it through the flour mixture making sure that they are fully coated before shaking off any excess flour. To do this, mix the remaining spice rub together with the flour, salt, and black pepper in a shallow bowl. Dredge The Chopsīefore cooking the pork you’ll need to make a dredge and then coat the chops. But be sure to keep the remaining spice rub set aside that you didn’t use because you’ll need it for the next step. Now, generously season them with about ¾ of the spice rub that you just made and place them on a plate. Then pat the pork chops dry with paper towels. Next, make the yummy spice rub by whisking the salt, black pepper, paprika, garlic powder, onion powder, and chili powder together in a small bowl. Putting the pork and gravy into an oven to braise that isn’t already hot can impact the final result. Preheat The Ovenīefore you even sear the pork chops you need to preheat your oven to 350☏ (177☌) to get it nice and hot. Making this southern classic is easy peasy! It’s a one-pan main dish that you start on the stove by searing the chops and finish by braising in the oven which creates super tender pork coated in a delicious creamy gravy. Yet, for a lower fat version, half and half works as well. Heavy Cream – Used to make the gravy creamy and add yet another layer of richness.Chicken Broth – I always use low-sodium chicken broth to control the amount of added salt.Bouillon Cube – You can use a chicken or beef cube to season the gravy.Worcestershire Sauce – Adds a touch of umami flavor that blends beautifully with the pork.But if you don’t have any on hand, you can just use a combination of whatever is in your pantry or make your own using my recipe here. Italian Seasoning – This mix of herbs is typically a blend of basil, oregano, rosemary, thyme, and marjoram.Garlic – Always mince your own fresh garlic if you can instead of using jarred garlic to avoid the added taste of preservatives.Onion – I use brown onion, but white onion works too. Butter – Used to add some richness and make a roux when combined with the all-purpose flour.You can use olive oil but keep in mind that it will alter the taste of the dish. Vegetable Oil – I like to use a neutral flavored vegetable oil when searing the chops.Ideally, all the chops should be about the same size for more even cooking. Pork Chops – You will need bone-in pork chops that are about 1 inch in thickness.You can also use gluten-free flour if you prefer as long as it’s a 1-to-1 variety.
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