Sometimes you just get the hankering for down-home country cookin’. While most “country” cooks might dip their chops in an egg wash and give ’em a dusting of flour or breadcrumbs before frying in oil, I’m going “naked” – a little salt, a little pepper and a little olive oil to “crisp” things up. The flavor is pure, simple and unadorned. Make no mistake about it – a “naked” pork chop is delightfully delicious. This basic recipe could easily be made with Pork Tenderloin Medallions. Simply buy a tenderloin and slice into 1″ thick medallions seasoned with salt and pepper. Cook as you would the pork chops and serve with gravy.
My Dad makes the best gravy – although he never knew he was making a roux with bacon drippings and flour, that fat to flour ratio is the bases for his country gravy. Pan drippings from roasted or fried meats are always a good place to start, but you don’t necessarily always have much in the way of pan drippings, so bacon drippings to the rescue! We always keep a can in the fridge – it’s so versatile. great for seasoning your skillet for Southern Style Cornbread or adding extra flavor to your Refried Beans. We use bacon drippings so often that there are times when I need to cook up a pound or two of bacon (usually for breakfast or my personal favorite a California Avocado BLT Sandwich with Basil Mayonnaise) just to get more drippings. The beauty of this bacon-dripping based gravy is that you can make it anytime – served with pork chops (like now) or fried chicken If you are ever in the mood for not much more than smokey, flavorful gravy and mashed potatoes, then a simple bacon based gravy is great.
Simple Pork Chops with Country Gravy
Simple Pork Chops
4 Pork Chops, 1 inch thick
Coarse Sea Salt & Fresh Ground Pepper to taste
1-2 tablespoons olive oil for frying
Pat pork chops dry with a paper towel. Season with salt and pepper to taste. Rub; press seasoning into the chops and allow to rest 15-20 minutes before cooking.
Heat oil in a non-stick skillet over high heat until shimmering but not smoking. Add chops, sear for 1 minute. Using tongs, turn and sear other side for 1 minute.
Lower heat. Turn chops with tongs, cover and simmer for 4 minutes. Turn with tongs, and continue to simmer, covered, for 4 minutes longer or until cooked through.
Remove from pan. Place on cutting board and tent with foil to keep warm. Allow meat to rest for 5-10 minutes. Cut into thin slices and fan on individual plates. Drizzle with gravy and serve.
2 Tablespoons bacon drippings
2 Tablespoons Flour
1 Cup Chicken stock
1/2 Cup Milk
Salt & Pepper to taste
Add bacon drippings to same skillet used for pork chops and heat over medium-low heat. Let drippings melt and become a part of the pan drippings from the pork chops.
Sprinkle flour over bacon drippings and cook for 1-2 minutes, stirring constantly until blended and foamy. Pour stock a little at a time into skillet and whisk to blend. Add milk, salt and pepper to taste. Increase to medium heat, stir until thickened, scrapping up any browned pieces remaining in pan. Cook to desired consistency.