That was my response when sweet Miss Mabel asked me if I had ever made it. Made it? I never heard of it!
As I have delicately implied before, I’m not a gravy person. I like it occasionally, made a certain way on certain things, but as a rule…. uh, No! And porkchop gravy did not sound good.
Miss Mabel is not much of an eater though, so if she was asking for something, I wanted to make it for her. She sat in the kitchen and directed me as I made pork chops and gravy. It was delicious! I’ve made it a dozen times since, and we all love it! Unbelievable!
Here is what you do, according to the Queen Bee of Southern Cooking, our own Miss Mabel:
Pat dry 4 loin bone-in pork chops. Season both sides with Kosher salt and black pepper. Heat 1T vegetable oil over med-hi heat in a heavy skillet. Cast iron is best. Melt 4T butter in the oil. When very hot, add the chops to the pan. Sear the first side about 2 min, and flip. As soon as the second side starts to sizzle, turn the heat down to med-lo and cover the pan.
Measure 4T flour (Wondra is best for gravies) in a small bowl. Add 1/2t Kosher salt, 1t black pepper, and 1/4t cayenne pepper to the flour and stir. Measure 2C whole milk into a measuring cup. If the chops are especially thick, you have time to peel your potatoes and put them on to boil. If not, you should have done that first! 😀
Check the chops for doneness. When cooked through, move to a plate and cover with foil.
Ah, the magic moment. Turn the heat under the pan to medium. Use a whisk to stir and scrape up the browned bits from the bottom of the pan. Sprinkle the flour mixture over the surface, and whisk continuously. Cook and whisk a couple of minutes. Don’t let it burn. Slowly pour the milk in while whisking continuously. Cook and whisk til it just starts to thicken and boil. Turn heat to low, cook and stir a few more minutes.
This gravy is meant to be on the thick side, but if it’s too thick whisk in a splash or two of milk. You can’t fix it if it’s too thin. You can’t add more flour at this stage, so be careful!
Serve the pork chops and gravy with fluffy mashed potatoes, some bread or biscuits to sop up the gravy, and if you must, a vegetable. This isn’t exactly a heart healthy meal so why bother?
Of note: a lot of the flavor and “gravy juice” comes from the bone-in chops. It just doesn’t work with boneless chops.
This recipe is a Miss Mabel (and husband Doc) favorite. I actually saw her dip a spoon in the gravy and put it in her mouth! Just gravy! But folks, it’s that good!
I hope you enjoy this truly wonderful Southern meal. If it’s gravy, and I like it, you have to know it’s fantastic!