Pork Chops Braised in Country Gravy

[ElinorC]

Can someone please post this recipe? I think it's from the Complete Cookbook. I would appreciate it very much. It sounds like a recipe that my husband would love.

[ElinorC]

Just brought the message back to the top in hopes of an answer.

[lanie]

Hi - Just got the book - Here goes:

Pork Chops Braised in Country Gravy

4 (4 oz) boned loin pork chops (about 1 inch thick)
1 Tbsp. all purpose flour
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
1 1/2 cups 2% reduced-fat milk, divided
1 Tsp. marg/butter

Trim fat from pork. Combine Flour, salt, and pepper in a large zip-top plastic bag. Add pork, seal bag, and shake to coat pork with flour mixture. Remove pork from bag, reserving remaining flour mixture. Place reserved flour mixture in a small bowl. Gradually add 3/4 cup milk, stirring with a whisk until blended.
Melt margarine in a large skillet over med-high heat. Add pork, cook 5 minutes on each side or until browned. Add milk mixture, cover, reduce heat to low, and cook 30 minutes, stirring occasionally. Turn pork, stir in 3/4 cup milk, cover and cook 30 minutes, stirring occasionally.
Uncover skillet, and cook pork 15 minutes or until gravy is reduced to 2/3 cup. Spoon gravy over pork. Yield 4 servings

[ElinorC]

Lanie,
Thanks ever so much. I know we'll love it!

[sneezles]

ElinorC
Just had to put my two cents in on this one. Have made the recipe three times now and the chops are so tender you don't need a knife. However I do double the gravy recipe...the 2 tbs per serving simply would not cut it with my guys! This is really a comfort food for my family!

[jd]

lanie, thanks for posting this and to sneezles for the tip on the gravy. I wasn't sure how to do my pork chops tonight and now I know. Would you mind posting the nutritional facts - carbs, fat and fibre are the ones I'm after (sign of a weight watcher!). Thanks!

[sneezles]

jd
Sorry, but I sort of lose computer "rights" to two teenagers after 5:00pm. Hope you made the chops anyway last night and here is the info for figuring points (based on NOT doubling the gravy):
Carbs: 7.2g
Fat: 10.8g
Fiber: 0.1g

[jd]

Boy am I a dunce! I forgot to ask for total calories per serving and number of servings. Can one of you help me, again! Thanks so much.
Bye the bye, I did make these and they were a hit!

[lanie]

JD - Serving size: 1 chop and 2 1/2 tbsp. gravy = 248 calories (39% from fat) - did you enjoy? Might try tonight - did the Italian Meatloaf last night - that's sooo good!

[This message has been edited by lanie (edited 10-11-2000).]

[Norma]

I made these pork chops last night and they are indeed delicious. I agree there isn't enough gravy. I didn't have hardley any flour left after I coated the pork chops, so I added another tablespoon to what was left in the bag and added all the milk at once. They were great.

[jd]

Thank you, thank you, thank you!!! This is WW 6 points as is. I had less pork and more gravy, so I'll call it even.
My only problem with this recipe was not reading it all the way through at the start - and then discovering that it takes over an hour!

[Susan]

jd~ I just had to laugh upon reading your last post since I too didn't read the recipe carefully enough and am drooling at the moment while waiting for my chops to cook! So, what else could I do while I wait but read the b-board! ;-)

Elinor~ Thanks for asking for this recipe to be posted!

Thanks for the reviews everyone (already allowed for lots more gravy after reading your posts)! I will let you know how mine turn out!

~~Susan~~

[Susan]

Two thumbs up for this recipe! Delicious!

~~Susan~~

[ElinorC]

I loved this recipe; the taste was delicious. However I had a problem with the gravy. I got a light colored curdled substance throughout the gravy which was very unsightly. I ended up straining the gravy before I served it. Did anyone else have this problem? I wonder if it had anything to do with the flour? the milk? (I used the required 2%)the meat? Hope someone can help me.

[Norma]

Mine looked a little curdlily (sp?) too. I wondered about it but we ate it anyway. I'm not sure I would have liked to serve it to company. Any ideas?

[ElinorC]

Any help our there on the curdle problem? Just bringing this up again in hopes of a solution.

[Norma]

MrsReber,thanks for the suggestion. I'm making a note on the recipe to try warming the milk next time I try it. If you try it soon, let us know what happens.

[ML]

I am planning to make these tonight- although I just realized the recipe calls for 2% milk- I guess I will have to make a stop at the store on the way home.

I will let you know how my gravy turns out tomorrow!

[sneezles]

Have made the recipes three times and when i removed the chops I simply used a whisk to smooth out the gravy.

[jd]

I used 1% milk in these with no problem. I didn't really notice a curdling, but kept the gravy stirred well.

[laden]

I've not made these yet so I'm not sure if this will work, but you may want to let the pan cool off a bit before adding the milk. I think the extreme heat makes the milk curdle.

I'm interested to see which of these suggestions works.

[MrsReber]

Just a thought, but how about if you warm up the milk first before adding it to the hot pan? I've seen some recipes call for room temp or warmed up milk. I want to make these pork chops. They sound so very easy!

[ElinorC]

Thanks everyone. I'll try heating the milk first and adding it all at once the next time I make the dish. I WILL make it again however since I love the taste of the sauce. I sent CL an Email about the problem but haven't heard anything from them as yet. If I do, I'll pass it along.

[Marcie]

I haven't made this recipe so don't know if this would work or not, but I once rescued a lumpy gravy by just whirling it around with an electric mixer. Would that help? Or maybe putting it in the blender?

[ML]

Well, I could not open this thread yesterday- but I made the pork chops Monday night and they turned out great!! I did not have any problems with the gravy. I added the milk a little at a time stirring as I added. I was a little worried at first because the heat really got it cooking fast. I came back to it and stirred once or twice before I added the second half of the milk- again added it slowly and stirring all the while.

The only thing that happened was the flour coating on the pork came off a little when I turned the chops over.

Wonderful meal- and the gravy was smooth as silk!

[Tiger]

I made this recipe last night and it was great!!! I loved it! It tastes like a fattening country meal. I'm only bummed because my husband wasn't thrilled. He's not a big gravy fan.
I hate when I make something that I love and he doesn't!!!! This could have been a weekly meal for me!

[sneezles]

Tiger
You could still make this (maybe not every week) and just not give your DH any of the gravy!! http://www.cookinglight.com/bbs/wink.gif I really like this much better than the Whiskey Pork Chops.

[ElinorC]

CL E-mailed me about the curdle problem and they feel that it was due to the fact that I didn't blend the flour into the milk completely. I thought I did but will make sure the next time.

[Natasha]

Does anyone think this gravy would be any good with poultry? This may seem like a stupid question but I don t really eat meat and don t know a heck of a lot about such things. http://www.cookinglight.com/bbs/redface.gif
Thanks for your thoughts. Have a terrific evening.
Natasha

[This message has been edited by Natasha (edited 01-27-2001).]

[sneezles]

It would be great with chicken! Go for it! If you use boneless breast though you should probably adjust the cooking time-shorter in between adding the remaining gravy ingredients and shortening the last cooking time. If you use bone-in I would leave it the same.

[This message has been edited by sneezles (edited 01-27-2001).]

[Tiger]

Sneezles
I was thinking the same thing. Next time I make it I won't pour the gravey over his mashed potatoes. More gravy for me!!!
When you look at the recipe you would think it would be really bland. But it's not!! You would never believe the small amount of ingre. that goes into it!

[SusanL]

Help, am I reading the recipe correctly, you actually cook the pork chops for 75 minutes? JD and Susann said it was an hour? Wouldn't that make them tough? I'd really like to make them this week, but the cooking time has me baffled. TIA

[This message has been edited by SusanL (edited 01-28-2001).]

[Natasha]

Sneezles,

Thank you for your message! I won t cook beef or pork but occasionally will make chicken as a special meal for my SO. So I gave this a try last night with boneless chicken, taking your advice about the shorter cooking time, and it came out great. (I don t know exactly how long it took, though, because I sort of kept an eye on it to see how it was coming along, and didn t set a timer.) Anyway, I served it with biscuits and extra gravy, and a salad. I quite liked it (though I had mostly biscuits, gravy and salad) http://www.cookinglight.com/bbs/smile.gif and my SO LOVED it. Have a good rest-of-weekend!

[Peggy]

I'm with SusanL. That seems like a very long time to cook the pork chops. I want to make this but am afraid that they will come out dry. Could someone that has made this please respond to the question about length of cooking time?

Thanks!

Peggy

[Tiger]

I cooked it as long as the recipe called for, maybe even longer. It wasn't dry at all! Most of the cooking time you cover your pan with a lid. I didn't let any of the steam out which created alot of steam. This kept the mosture in the pan.
Some of my favorite porkchop recipes cook all day in a slow cooker and come out tender. Maybe if you think of it that way instead of a frying or true baking meathod.

[Peggy]

Tiger,

Thanks for the info. I'll go ahead and make it as written. Just wanted to be sure! http://www.cookinglight.com/bbs/smile.gif

Peggy

[SusanL]

Thanks Tiger and Peggy, I am going to try it this week also, but have to remember to come home a little earlier.
Peggy, let me know what you think, I'll do the same. I am aiming at Tuesday. Just got finished prepping the Merlot Pot Roast, and think we will be eating a lot of that this week!!

[joanieb]

Peggy, others wondering about cooking time--
Made these last nite, and cheated big time on the cooking times (with no ill after effects)! BE SURE AND ADD THAT X-TRA TBS OF FLOUR AS NORMA SUGGESTED!! Chops were not quite l", so that helped w/shaving the minutes probably. Cut a min./2 off each side of the browning, did the first 30 min, turned them, added the remaining milk, covered for l5 min (not 30), uncovered for l0--PERFECT, TENDER, VERY DELICIOUS! No gravy curdling, no lumps--just perfect. Spousal unit was very impressed w/the gravy. Served w/rice and our favorite homemade coleslaw--excellent "country" dinner! Many thanks for the advice about the x-tra Tbs of flour, definitely need it, and for asking for/posting this definite keeper!

[SusanL]

Great Recipe, but I forgot to heat up the milk and mine curdled also, I only had skim milk and used it. Did cook it for the whole hour and must admit, they were wonderful! In fact, I had three large chops, so my DH had one, I had half and we now have another meal this week!! Thanks so much for this recipe, it is a keeper. I MUST write down to heat the milk. Didn't mind that it took an hour, they were worth the wait!!

[Peggy]

SusanL,

I made them last night also! I used skim milk and cooked them for the full amount of time. I also doubled the recipe so we would have leftovers for lunches. The gravy came out great...no curdles. The pork was alittle over cooked. Next time I think I will decrease the cooking time a bit. But there will be a next time. We thought they were delicious!

Peggy

[This message has been edited by Peggy (edited 01-31-2001).]

[MrsReber]

I made these last night (finally!!). I imagine they were good since there were no leftovers and I only had one peice of pork! I used thinner boneless pork and that cut the cooking time in half. I didn't warm up the milk first, just left it on the counter for about 20 minutes- I stirred it into the pan very slowly, making sure to mix it in really good. Seemed to work just fine. Yes, I was amazed at how much flavor the dish had since there aren't that many ingredients. I didn't really spice it up at all, except I used seasoned salt, not regular salt, and I probably added a little more ground pepper. Overall, it was very easy to make. My husband likes to eat pork chops. They're not my favorite so this recipe and the whiskey flavored recipe have been a big help to me.

[Tiger]

Peggy
I always use thick, boneless porkchops. That's probably why mine don't get overcooked. I'll never go back to bone-in porkchops. There just isn't enough meat!

[Peggy]

Tiger,

I used thick "bone-in" pork chops. But I agree...they really don't have enough meat on them and it's kind of tricky cutting the meat off the bone. I would think that the boneless ones would cook faster, even though they were thick. Hmmmm... Next time, I'm going to check them during cooking to be sure they are cooked just right.

Peggy

[Leslie w]

I love the fact that this post keeps coming up. I made these last night for Valentine Dinner as dh loves pork and gravy. The gravy curdled but it's true if you take the chops out and whisk the gravy you can smooth it out. I've recommended this recipe to everyone and they all love it.

[Leslie w]

Maybe that's why it was tough, you didn't cook it long enough. The longer it cooks, esp. in gravy or any liquid the more tender the meat becomes.

[Leanne]

Originally posted by Leslie w:
Maybe that's why it was tough, you didn't cook it long enough. The longer it cooks, esp. in gravy or any liquid the more tender the meat becomes.

Maybe that is it - but I only stopped it about 5 minutes early b/c that's when we were ready to eat. But - I had cut into one piece about 20 min into cooking time & it was cooked & tender then. I'm thinking I might have cooked it on too high a temperature - still getting used to the all-clad. I had no problem with the gravy separating/curdling though.

[Leanne]

I made this about a week ago - everyone liked it. I thought it was tough. I even cooked it for less time than the recipe said to. The gravy was great though.