Wacky Ingredients but oh so good Pork Chops with Savory and Tangy Gravy
From divaliscious 17 years ago
- 60 minutes to make
- Serves 4
Truly odd combination of ingredients creates a great tender pork chop and gravy meal perfect for serving over egg noodles. I make this at least one a month, since it's so affordable and always certainly have those wacky ingredients in the cupboards! Read more This is a good slow cooker recipe too, and the longer you simmer pork chops, the tender they become. See less
Ingredients
- 4 pork chops (1 or more per person depending upon hunger-meter and size of pork chop)(Can be bone in, or boneless pork chops) shopping list
- kosher salt and Fresh Cracked ground pepper shopping list
- 3/4 cup flour shopping list
- For Sauce: here goes anything wacky in your fridge shopping list
- 5 tablespoons ketchup shopping list
- 5 tablespoons grape jelly (yes jelly - can be strawberry or any jelly you have in fridge) shopping list
- 3 tablespoons low sodium soy sauce shopping list
- 3 tablespoons mustard shopping list
- 1 tablespoon dry mustard shopping list
- 2 tablespoons worcestershire sauce shopping list
- 3 fresh garlic cloves minced shopping list
- 2 tablespoon herbes de Province shopping list
- (if you don't have herbs de province then add 1/2 teaspoon dried time, 1/2 teaspoon dried tarragon, 1/4 teaspoon rosemary and up your pepper) shopping list
- 1/2 to 1 cup water shopping list
- 1/2 cup red wine (optional) shopping list
- 2 tablespoons olive oil & 1 tablespoon butter shopping list
- Equipment needed: Deep skillet with lid, 2 bowls: one for sauce and one for mixing up season flour. shopping list
How to make it
- Take pork cops out of fridge, let come to room temperature and sprinkle generously on both sides with salt and ground pepper - set aside for now.
- Take one bowl, add dry mustard and a dash of salt and pepper to 3/4 cup of flour and mix till incorporated. This is to be used to dredge your pork cops in.
- With other bowl, add ketchup, grape jelly, soy sauce, wet mustard, worcestershire sauce, minced garlic and all herbs as listed.
- Add 1/2 cup water to sauce and mix till blended well. It maybe that some of the jelly didn't break down - that's ok, it will while cooking.
- Grab the heavy-duty skillet of yours, turn on the heat to a medium-high beneath the skillet and let get quite hot.
- While skillet is getting hot, grab those pork chops and dredge in seasoned flour, shake off excess.
- Put olive oil in skillet first, then add butter. If pan is ready, place pork chops into skillet.
- Do not move, (no, not you, the pork chops of course, let them get caramelized on one side - it may take up to five minutes)
- Turn pork chops over and let them brown for three minutes.
- Take 1/2 cup of wine and carefully pour into skillet to deglaze. If not using the red wine (or instead simply drinking it, just skip this step and go to next - no one will know)
- Then add sauce from bowl directly into skillet, turn down the heat from under skillet to be on low heat and let simmer at least 45 minutes
- Put lid on skillet while your dish simmers. This dish only gets better as the more time you simmer the dish, the more tender your pork will be. I usually let it simmer for 1.5 hours.
- When ready, serve over egg noodles (1st choice) or penne (2nd choice) or rice. Reserve sauce for when you may reheat dish for the next day - delicioso!
The Rating
Reviewed by 15 people-
Made this tonight it was so good, thank you so much for sharing :)
labnjab
in loved it
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This was awesome! I didnt have jelly so I used whole berry cranberry sauce. :) It seemed to work out just fine. I think this sauce would be wonderful on chicken as well! The whole family loved it. Thank you!
kathijo1230
in Kissimmee loved it
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Love the recipe! It's so good! More Wacky Ingredients But Oh So Good Pork Chops With Savory Andtangy Gravy...more
mommyluvs2cook
in Santa Fe loved it
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