Classic Porkchops

Last night, I made classic porkchops with pan gravy, left over potatoes and peas. With the porkchops, just sprinkle them with a little salt and pepper and fry them in a little oil over medium heat. It will take about 6 minutes on each side. Remove the pork chops and allow to rest before cutting or eating. Use the pan juices to create gravy, by first sprinkling a little flour (like 2 tablespoons) into the pan and whisk together with the juices and left over oil. Allow it to cook for one minute. Add a little milk and whisk until the rue (flour mixture) is creamy and evenly distributed. This is the step that will get rid of the lumps, so work with it. When it is nice and smooth, add about 1/2 to 1 cup chicken stock, depending on how much gravy you want. Whisk together and turn the heat up a little to get a simmer going. Allow to thicken to the consistency you desire, serve over pork chops with what ever sides you want. I also add some dried cherries to the gravy at the end. Dried fruit with a little tartness goes amazingly well with pork.

Thanks for having Dinner at The Hampton’s and see you around the table next time!