Pork Chops + Gravy
Mmmmm....My mouth waters when I think about this dish. Growing up, my mom would always make 2 dinners, an American dish and a Korean dish. My Dad didn't always eat Korean food and my Mom vice versa with American food so making two meals and giving us kids an option was their way of meeting in the middle. I know, looking back it's kind of crazy but really it's the breeding ground and foundation for my appreciation for cooking. My favorite memory about this dish is that it was on a weekly rotation. I knew that at some point during the weeknight, after I finished up practice and made my way home that I would be greeted with the comforting sizzling sound of pork chops on the stove. And I knew instantly that my dinner choice for that evening wouldn't even be a question.
The second thing I love about this meal, is that it reminds me of a story that my Dad often tells. It's about the first time he ever took my Mom home to Charleston, SC. Way back over 39 years ago. The cliff notes version is that my mom followed her Mother-in-Law around the kitchen the entire time she was visiting and took copious notes of all that she was cooking, unbeknownst to my Dad. It wasn't until they returned home to TX and my Dad came home one day to find a good ol' southern style meal waiting for him. He asked my Mom who cooked it and she it was her! He called his own Mother in disbelief and asked her if she taught his wife how to cook! My grandmother laughed and explained that my Mom was following her around the kitchen taking notes but she didn't realize she was writing down all of the recipes! I love that story, I think it's so adorable that my Mom took the time to learn all of my Dad's favorite meals so that she can make them herself. She passed this recipe along to me and over the years I tweaked it but the sentiment is still the same. I don't get a chance to prepare it often, but when I do it's with love and adoration and hopefully you will enjoy it too!
- 2 Pork Chop (Center Cut w/Bone) but feel free to use your preferred cut
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 Tbsp Olive Oil
- 3/4 Cup of All Purpose Flour
- 1/3 Cup of Buttermilk
- 1 Tbsp Ghee (or Butter)
- 4 cloves of Garlic (chopped)
- 1/2 Onion (chopped)
- 1 Cup of Mushroom (sliced Baby Bella)
- 1 Cup of Veggie Stock (or Chicken)
- Chopped Parsley (for garnish)
Prep Time: 15 min/Cook Time: 30 mins (doesn't include seasoning/marinating time +30 mins)
Let's. Do. This.
- Take the meat out of packaging and wash under cool water and pat dry.
- Combine the Cumin, Paprika, Garlic Powder, Salt, Pepper and Olive Oil into a small mixing bowl and pour over the meat. to marinate. I set the meat aside for 30 mins.
- Pour the flour onto a plate and lightly season with garlic powder, salt and pepper and then dredge the meat through it. Don't throw away the flour yet, you will use it for the gravy.
- In a fry pan melt the ghee down over medium heat.
- Place meat into the pan and do not flip until the crust begins to form (approx 6-7 mins depending on thickness) and flip and cook the other side.
- Once done, remove the meat from pan and turn the heat down low.
- Add the chopped garlic and onions into the pan with 2 tbsp of the flour from earlier. The mixture should start to thicken into a rue.
- Begin to turn the heat up to medium and slowly add the buttermilk and veggie stock into the pan. Continue to stir the mixture and add in the mushrooms.
- Cover and let simmer for about 5-7 mins. if you prefer thinner gravy, you can add more liquid (stock or water) but if you prefer more thicker feel free to add a little more of the flour to mixture. Season the gravy to your taste preference. I like to add a little more garlic powder and salt and pepper.
- When ready to plate, place the pork chops onto a plate and pour the gravy over. Chop parsley and garnish over the top.