While nothing can beat a classic pork chop recipe, we’ve decided to take it to the next level with this Southern take on it. And of course, that means we need a lot of gravy with it! This recipe really hits the spot for your stomach and taste buds, but for your heart as well. Growing up, one of my favorite dishes that I would love to eat during family gatherings was pork chops and gravy. So every time I sink my teeth into the tender meat and warm, creamy gravy, I get a taste of my childhood. Now without further ado, let’s get cookin’!
INGREDIENTS:
- 2 lbs pork chops
- 1½ tsp salt
- 1 tsp freshly cracked black pepper
- ¾ cup all purpose flour
- ⅔ cup vegetable oil ( I used corn)
- 1 large onion, chopped
- 4 cups chicken broth
- 1 cup half & half
- 1 tbsp minced garlic
- 1 tbsp celery flakes
DIRECTIONS:
First, season the pork chops with 1/4 tsp pepper and 1/2 tsp salt. You can also add some oregano as well to add extra flavor. Take the pork chops and place them into a large freezer bag. Add the flour to the bag and shake until the pork chops are well coated by the flour. Remove the pork chops from the bag and shake off any excess flour. (Don’t trash the excess flour though, you’re gonna be using it later)
Pour oil into a skillet and place over medium heat. Fry pork chops on each side for 30 seconds, then remove the oil and pork chops.
Toss in onions and cook until clear. Sprinkle in the flour and stir until the onions are coated with flour and flour has turned golden brown.
Pour in the chicken broth and stir occasionally. Stir in half & half. Add in garlic, celery flakes, and remaining salt and pepper. Stir well, until everything is well mixed.
Place pork chops into slow cooker and pour gravy over pork chops. Cover the slow cooker with a lid and cook on high for 3 hours.
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[Source: I Heart Recipes]
