RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4437
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| Recipe Name: |
Southern Pork Chops with Milk Gravy - Copy |
| Source: |
Eileen Fight Sparks |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Mashed Potatoes and Succotash |
| Comments: |
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Ingredients:
1 to taste salt and pepper
0.25 Cup crisco
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Directions:
Heat crisco over medium-high heat. Meanwhile, put flour, salt and pepper into a large plastic bag.
Dredge chops in flour mixture and shake off excess. Drop into hot skillet.
Once crispy and lightly browned. Turn chops over and let crisp and brown.
Lower heat to low and cook until 155-degrees.
Remove chops from skillet onto a rack or paper towel lined plate.
Turn heat back up to medium and sprinkle the left over dredging flour into the pan to create a roux, probably 2 tablespoons worth. Once the roux has cooked for 2 minutes, whisk in milk.
Cook until thickened and season with salt and pepper to taste. Serve. |
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| Nutrition per Serving: |
| Calories: |
311 |
Total Carbs: |
20.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
37.8 |
Fat: |
16.3 |
Protein: |
19.85 |
| Fiber: |
0.38 |
Sodium: |
107.25 |
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