Fried Pork Chops, Mashed Potatoes & Gravy

May 27, 2010 by Kelly    3 Comments    Posted under: Now She's Cookin'

This week’s recipe went much better than last week’s, but since I’ve never made gravy before I did have my dad serve as my helpline. Basically he stayed on the phone with me offering step-by-step instructions to make sure I got it just right. And it tasted great. So without further ado…. 

Fried pork chops, mashed potatoes and gravy

     2 pork chops
     olive oil
     flour
     4 large potatoes
 
Peal and cut up 4 large potatoes. Put in a pot, and cover with water. Add 2 tbsp of salt. Bring to a boil, cover and let boil for 20 minutes. Remove the potatoes but DON’T discard the potato water. Mash up the potatoes with a potato masher. Add 8 oz.  of sour cream. Add potato water until you reach the consistency that you want. (Remember, you can’t take water back out.)

Salt and pepper (pepper optional) pork chops. Dredge in flour (roll on a mound of flower until covered). Heat 5 tbsp of olive oil in a frying pan on medium heat. Add pork chops and brown on both sides. Reduce heat to medium-low, cover and cook for about 20 minutes. (Be sure to flip the chops after 10 minutes.) Uncover and fry them on high with lid off for another 5 minutes (2 -1/2 minutes on each side). Remove pork chops.

Don’t pour out what’s left over in the frying pan after cooking the pork chops. Instead add 2 tbsp of flour and stir. All the flour should be absorbed by the leftover oil. If not, add a little more olive oil. Once you make a loose paste with the flour and oil, add 2 cups of the potato water and stir. Boil this mixture on high heat until it thickens into gravy. (If what you’re stirring doesn’t start to look like gravy, add either more olive oil or more flour until it looks right.) Cook until it’s thick. If it gets too thick, add more potato water to thin it out. If it’s too thin, cook it until it thickens. It will thicken a little as it cools but not much.

*If you choose not to attempt gravy add 8 oz. of cream cheese and 4 oz. of butter to the potatoes.

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