Ingredients
Method
- Clean and prep the pork chops. Be sure to pat dry the pork chops with a paper towel.
- Season the pork chops with the dry spices & allow the pork chops to marinate for at least 10 to 15 minutes.
- On medium-high heat, preheat a skillet or pan with some olive oil.
- Season the flour with the dry spices as well; it helps to give the gravy extra flavor.
- Next, coat each pork chop into the flour. Shake off excess flour.
- Once the oil is hot, add the pork chops and cook on one side for 5 minutes.
- Then, turn the pork chops over and continue to cook for an additional 5 minutes.
- Once the pork chops are lightly browned, remove the pork chops from the skillet or pan.
- Next, you will drain most of the oil from the pan. (Just leave a little bit of oil in the skillet for the gravy.)
- Add a pinch of the seasoned flour to the remaining oil in the skillet.
- Stir the flour into the oil until it starts to dissolve, and you get a nice brown color.
- Then, add the chicken stock or chicken broth to the skillet.
- Add a splash of Half & Half and stir the gravy. (If you want a creamier gravy, just add a little bit more of the half & half)
- Once your gravy starts to form, do a taste test of the gravy to make sure it’s to your liking. (If you need to add a little spice, just sprinkle a little bit of the Badia seasoning).
- Allow your gravy to come to a slight boil, lower the heat to medium-low heat and add the pork chops back to the skillet.
- Coat the pork chops with the gravy and allow the pork chops to simmer until they are cooked completely through and are done.
- Cooking time may vary depending on the thickness of the pork chops. Allow the pork chops to cook 15 to 20 minutes. (Use a thermometer if you're unsure of doneness)
- Once the pork chops are done, feel free to pair them with mash potatoes and green beans. Enjoy!
Video
https://youtu.be/6hk6usJfTu8