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Fried Pork Chops with Gravy – A Traditional Southern News Year’s Day Meal for Progress & Prosperity



Fried Pork Chops with Gravy

4 bone in pork chops
1 cup flour
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Bacon grease
Canola oil

For the pork chops: In a shallow dish, combine the flour, seasoned salt, garlic powder, onion powder, and black pepper. Set aside.

In a large skillet, add your bacon grease and some oil. Turn your heat to medium. While the bacon grease and oil are heating up, dredge each pork chop in the flour mixture, coating completely, and place on a piece of parchment paper or plastic wrap to rest while you’re waiting for the oil to heat up.

Once the oil is hot, add your pork chops to the skillet and fry over medium-low heat for about five minutes per side or just until the internal temperature reaches 145°. Remove to a platter, tent with foil, and allow to rest for 10 to 15 minutes while you make the gravy.  

For Gravy:
1/4 cup grease you fried the pork chops in
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper

Drain from the skillet all but about 1/4 cup of the grease left over from frying the pork chops. To the hot oil, sprinkle in 1/4 cup of flour that is left from dredging the chops. Stir and cook the flour/grease mixture for one to two minutes. Add about half the milk and whisk to incorporate. Whisk in the other half of the milk and cook just until the gravy begins to thicken. Stir in the salt and pepper. Taste and adjust seasonings as needed.  Spoon a small amount of gravy over each chop or serve gravy on the side for each person to use as they wish. 

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

To order our cookbook, please use the Amazon link below

https://www.amazon.com/Come-Sit-At-My-Table/dp/1643387545/ref=sr_1_1?dib=eyJ2IjoiMSJ9.d95BLaqYgMrQ-SaY5EXkheH8vzysENqUb2mqflYZqJTD7kAPvd1yK4BMoANoZwZxrBeI590BJy6vxlBoenkJ-piVn6s0R0tHP5klRWKVt7c.4oBkh6iXI_W2cZRBFUwYe4zY4B5_mxc8fQdh_d5Oq1E&dib_tag=se&hvadid=719775147836&hvdev=c&hvlocphy=9014272&hvnetw=g&hvqmt=e&hvrand=6272730228972861924&hvtargid=kwd-2373777370493&hydadcr=16189_13517785&keywords=cookbook+come+sit+at+my+table&qid=1734993740&sr=8-1

#newyearsday #newyearsdaytradition #traditionalnewyearsdayfood #pork #porkchop #gravy #porkchopandgravy

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“Fried Pork Chops with Gravy – A Traditional Southern News Year’s Day Meal for Progress & Prosperity” üzerine 30 yorum

  10. I taught my 14 year old grandson how to make pork chops and I make mine just like these and gravy.. I live in the Pacific Northwest and we have this for dinner a few time's a month but, no collard greens or Black eyed peas!! I tasted collard greens when I went to my friend's in Oklahoma and I couldn't get them out of my mouth fast enough! 😛 We have potatoes and gravy out here. We will have green beans or corn also with dinner.. Nice to see someone else making chops this way.. 🤗

  11. I’m in WV and we always had corned beef & cabbage in New Year’s Day. Mom always put a silver dime in the pot and whoever got the dime got the luck for the year.

    Glory greens are okay…but the best I’ve ever had were Sylvia’s or Aunt Sylvia’s…can’t remember exactly. Can’t find them now. Or I haven’t been able to.

    And how do these people cook if they don’t use their hands and fingers? Sometimes I think people complain just for the sake of complaining. Your fingers in your food don’t affect these people at all. I’ve seen them complain if someone’s Dog walked into the kitchen while they were filming. Oh good grief I worry about those folks. 🤣🤣🤣

  14. I love love love fried pork chops, mashed potatoes, biscuits and gravy. I love my cast iron skillets but I can hardly lift them anymore. I’m wondering what’s the problem with using foil. I watch a wonderful lady cooking on YouTube and someone commented that as soon as she saw the lady using foil she knew she had to stop watching her. I’m of the mindset that if it bothers you then don’t do it but don’t criticize other people that do do it. I’m just happy to see another video from you. Have a Happy New Year and I wish good health for you and Melissa.

  20. I didn't have blackened peas in the I did black beans and refried beans turned it into soup beans, added in some pork fat and skin for flavor. I made fried cabbage and coleslaw for those that don't like cooked cabbage, with the pork fat and skin and bacon grease. My corn bread had a can of cream corn, and I made it onto muffins. My family inhaled it. No leftovers.

  21. Being of the Black race, we always had chitterlings, but due to the high cost per bucket ($25); and it takes at least 6 buckets for my family, we opted to eat other forms of pork, ie. Neck bones, pig feet, ribs, and last but not least hog maws….either of these worked fine for us. Of course we had the black eyed peas, Cole slaw or collards, rice, and cornbread. I sometimes threw in a dish of Mac and cheese….depending on how tired I was.😂😂😂😂

  23. My granddaughter at 6 years old had very low iron and my daughter hadn't started using cast iron until recently; however, I found on Amazon an iron fish! It was made to be put in your cooking pots(think, boiled food items) it releases small amounts of iron into the water. Within 4 months, my granddaughter no longer had an iron deficiency . I bought more for my friends at work who couldn't take the iron supplements . The fish lasts about 4 to 5 years; then need to be replaced as there's not enough iron getting into the water to be effective. Just wanted to share this information for anyone who might be interested in alternative to iron supplements ❤

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