No measurements, made by feel, right in the pork chop pan – then the chops go back in and get smothered.
Prep: 5 min · Cook: 20 min · Total: 25 min
Ingredients
- Pork Chop Drippings — Everything left in the frying pan - don't drain a drop
- Flour — Sprinkled a little at a time - no measuring, go by feel
- Whole Milk — Added a little at a time until creamy and a little thin
- Salt — To taste
- Pepper — To taste
- Garlic Powder — To taste
- Onion Powder — To taste
Directions
- Start with the pan you fried the pork chops in, keeping all of the grease. Fish out the big crispy pieces - leave them out, or chop them small and fry them a little longer for extra browning.
- Sprinkle in flour a little at a time, stirring until it comes together as a paste. Smoosh out clumps as you go.
- Add milk a little at a time, stirring constantly and still smooshing clumps. — It will look thicker right after the milk goes in - stick with it and have faith
- Keep adding milk and stirring until it's creamy and a little on the thin side.
- Season with salt, pepper, garlic powder, and onion powder. It thickens as it reduces - taste throughout and thin with a splash of milk if it goes too far.
- Nestle the rested pork chops down into the gravy, put the lid on, and let it all simmer together on low. — Serve over rice
Notes
There are no measurements in this recipe on purpose - it's made by feel and taste. Serve over rice, the way the kids demand it.
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