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[quote=Anonymous]Another from the vermouth gravy PP: basic pan fried pork chops with gravy. Works best with thick chops.

Using a shallow bowl or rimmed plate, dredge pork chops in all purpose flour, mixed with paprika, garlic powder, lots of salt, and black pepper. Heat oil in a large cast iron frying pan (or any big skillet or dutch oven). Make sure there's enough oil to come up at least halfway up the pork chop sides. When oil is hot (325-350 using a digital thermometer, or shimmery by eye-balling it), add your pork chops and fry. Same method as before: cook until the chops has a nice color on one side, then flip and use your meat thermometer to make sure you pull them between 145-150. Rest them on a paper towel lined platter while you make a gravy.

Cream or brown gravy: Turn heat to medium-low. Pour out all the oil and drippings except enough to slick the pan plus a tablespoon or two. Add flour, a big pinch of salt, and pepper, and whisk until you have a nice brown roux. Gradually whisk in approximately two cups of milk (for cream gravy), a mix of milk and water to your tasting, plain water, or chicken broth, depending on your gravy preference. Bring to a quick boil, then simmer until it's your desired thickness. Add more liquid to thin the gravy if it gets too thick. Taste to see if you need salt (probably will for milk or water, and not for broth). Serve immediately.[/quote]

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