Skillet Pork Chops and Gravy with Fried Potatoes

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Oh, my.
This is one delicious meal.

Pork chops are seared and then left to simmer away in a flavorful broth in an effort to make them tender and juicy. No body likes a rough and tough pork chop, right? This is sometimes tricky to achieve, indeed. Letting them simmer away on low heat really makes a difference. Turn the cooking broth into a heavenly gravy, cook up some simple fried potatoes and you have a meal made for champions.

Aren’t the Olympics coming up soon?
Hey Michael Phelps…care for a bite or two?
Come right on over.
We’d sure be happy to have you. 🙂

Pork Chops with Gravy and Fried Potatoes
Time: 40 minutes
Yield: 5-6 servings
Recipe from Jamie Cooks It Up!
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Pork Chops:
2 pounds boneless pork loin chops (1 1/2 inch thick)
salt and pepper
1/2 C flour
1 T butter
2 T olive oil

Gravy:
1 C chicken broth
1 C apple juice
1/2 C whipping cream
1 t thyme
1/4 t salt
1/8 t pepper
1 1/2 T cornstarch
3 T cold water
dash lemon juice (bottled it fine)

Potatoes:
3 large russet potatoes
3 T butter
1/2 t smoked paprika
salt and pepper

1. Find yourself some beautiful pork chops. Sprinkle them with salt and pepper.

2. Place 1/2 cup flour in a loaf pan and dredge each chop into the flour.

Make sure both sides are coated well and then set the chops on a separate plate.

3. Heat a large skillet over medium LOW heat. Add 1 tablespoon butter and 2 tablespoons of olive oil to the pan. Let it get nice and hot and then carefully add the chops. You should hear a nice sizzle when the meat is added. If you don’t, your oil isn’t quite hot enough.

4. Let the chops cook and get nice and golden brown on the bottoms.

5. Turn them over and let them brown on the other side.
6. In large glass measuring cup combine 1 cup chicken broth and 1 cup apple juice. Pour it over the browned chops.

7. Bring the liquid to a simmer, then turn the temperature down to low. Cover the old girl and let her simmer away for about 10 minutes, or until the chops are cooked through.

8. While your chops are simmering away, scrub 3 large russet potatoes. Slice them into rings and then dice them into small squares. This handy contraption you see here is the Progressive International GPC-4000 Fruit and Vegetable Chopperfabulous for dicing all kinds of vegetables. I use it all the time and recommend it highly.

Potatoes work especially well, as they just need to be sliced into rings and placed on the cutting blades.

Then you simply press the white top down over the potatoes (please excuse my exceedingly hefty arm. What can a girl do, with hefty arms? I am dying to know. Crack walnuts with her elbows, I guess.)

And there you have it. Perfectly diced potatoes. Every time.

9. Heat another large skillet up over medium HIGH heat. Melt 3 tablespoons of better in the pan and add your diced potatoes.

10. Sprinkle the potatoes with 1/2 teaspoon of smoked paprika and a generous helping of salt and pepper. Give it all a nice stir.

11. Let the potatoes get a nice and golden brown, stirring occasionally.

12. When your chops are cooked through, remove them to a clean plate and cover them with tin foil.

13. To the pork chop skillet add 1/2 cup whipping cream

1 teaspoon of thyme, 1/4 teaspoon of salt, 1/8 teaspoon of pepper and a splash of lemon juice. Give it all a nice stir and bring it to a boil over medium high heat.

14. In a small little bowl combine 1 1/2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it well making sure all of the cornstarch is combined. Pour it into the bubbling liquid.

15. Whisk it around until the gravy returns to a boil and gets nice and thick. Give it a taste and add more salt and pepper if you so choose. Serve over the top of the chops and potatoes.

Enjoy!