No-Flour Pan Fried Pork Chops, Gravy and Vegetables
Do you love your pork chops breaded, fried and then topped with gravy? So do I!! But I've found that a fresh, well-seasoned pork chop with just salt and pepper and paprika, than seared and simmered in chicken broth is just as delicious. The vegetables are first sauteed in olive oil and butter, after which the pork chops are introduced to the left over oil and butter. A wonderful gravy is made with chicken stock. All the ingredients come together at the end, simmering for just a few minutes.
Three simple but flavor vegetables are red bell pepper, onions and lots of garlic!
After the vegetables are sauteed, they're transferred to a plate.
The pork shops are seared and browned in the remaining olive oil and butter.
A wonderful light gravey is made from chicken broth, then thickened with corn starch and a little milk is added.
Suggested tools: Skillet or sauce pan with lid
Prep Time: 15 minutes Cook time: 20 minutes
2 - 1" thick bone-in center cut pork chop, washed and pat dried
1 red bell pepper, seeds removed and cut into 1/4-1/2" wide strips
1/2 of a large white or yellow onion, cut into 3/4" slices
2 medium garlic cloves, chopped
8 ounces chicken broth, unsalted
1/2 cup whole or skim milk
1 Tablespoon corn starch
2 Tablespoons olive oil, preferably 100%
1 Tablespoon unsalted butter
Salt and pepper
1 hand full of flat parsley leaves
Generously season pork chops on both sides with salt, pepper and paprika. Using tongs, press seasoning into meat. Set aside.
Over medium high heat in a skillet, melt butter in heated olive oil
Add bell peppers, cook for about 4 minutes until tender and some browning has occurred. Then move peppers to edge of the skillet
Add onions, toss. Cover with lid and cook for about 3 minutes until onions are tender and some browning has occurred. Then move onions to edge of the skillet with the bell peppers.
Stir in garlic and allow to cook for about 30 SECONDS,
Mix all ingredients together.
Tip the pan a little to allow oil and butter to drain to one side of the pan. Press vegetables to release more oil and butter.
Transfer vegetables to a plate.
Still over medium high heat, allow oil and butter to get really hot. Add pork chops. You should hear a nice sizzle.
Cook pork chops on one side for 2 minutes, turn over and cook for another 2 minutes. Transfer pork chops to a plate.
Pour about 1/2 of the chicken broth into the skillet. Using a spatula, scrape bottom of skillet while stirring.
Add corn starch. It will lump up horribly. Just stir and smash until it has completely dissolved into the broth.
Stir in other half of the broth, then stir in milk. Season well with salt and pepper or to taste. Allow to come to a simmer.
Add pork chops, top with vegetables and cover with the lid.
Cook for 4 minutes, top with parsley leaves. Leaving the lid on, remove from heat.
I love to serve this with rice or mashed potatoes.