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PORK CHOPS AND GRAVY Recipe

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This recipe for PORK CHOPS AND GRAVY is from Ranch House Recipes.... in their own words, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 6 pork chops
Oil
Flour
1 onion
Salt
Pepper
1/2 stick butter
Hot water
Directions:
Directions:
Fry pork chops in small amount of oil browning on both sides. Remove from pan leaving oil and add 3 to 4 tablespoons flour. Brown flour to make a dark roux and when it is halfway brown add chopped onion and cook until onion has wilted. Add enough water to make the gravy add 1/2 stick butter and cook down. Add pork chops, turn low and cook for an hour or so.
Personal Notes:
Personal Notes:
Your roux is the key to this dish. When cooking any roux, it is best to use a cast iron skillet (the heavier the pot the easier the job will be). When adding water to your roux, always add HOT water.You don't want to change the cooking temperature as that is when the roux can curdle or separate the flour and water from the oil. When making roux, it's always better to use more oil than flour. My family always kept a mason jar of roux in the ice box to use as needed. Maw Maw used roux in so many dishes. To name a few, pot of beans, stews and roast. Roux adds a lot of flavor to many dishes. When making roux, I use 2/3 cup flour and 3/4 cup oil cooked on low. The key to a good roux is patience! Don't hurry when browning the flour as it can take 40 to 50 minutes on LOW heat to make the roux look like a fudge color. The darker the roux is, the better it tastes; just be careful not to burn it.

 

 

 

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