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Old 12-07-2003, 07:17 AM   #1
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Fried Pork Chops and Gravy

Okay, I really need some comfort food today so I thought I'd pan fry some pork chops and make a yummy gravy to go with them. I'm going to thicken my gravy with Thick/Thin Not Starch, but was wondering if any of you thought I could coat my chops in keto crumbs and have success. I thought I'd just dredge each chop in the crumbs without any type of milk or egg wash, then fry in my iron skillet with some vegetable oil. What do you think?

TIA!
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Old 12-07-2003, 07:55 AM   #2
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Hi ~ I made this recipe last week and the whole family just loved it. You can omit the blue cheese and it would still make a delicious gravy.

Pork Chops with Blue Cheese Gravy

2 Tablespoons Butter
4 Thick cut Pork chops
1/2 teaspoon fresh ground pepper or to taste
1/2 garlic powder or to taste
1 cup whipping cream
2 ounces Blue cream cheese crumbled (* if using the blue cheese, which can be omitted and still be delicious - do not add any salt at any time to the recipe as the cheese is very salty).

Melt butter in a large skillet over medium heat. Season pork chops with the pepper and garlic powder. Fry pork chops in butter until no longer pink and the juices run clear, about 20-25 minutes. Turn occasionally to brown evenly.
Remove pork chops to a plate and keep warm. Stir the whipping cream into the skillet loosening and bits of meat stuck to the bottom of pan. Stir in blue cheese, cook and stir constantly until sauce thickens, about 5 minutes. Pour over pork chops.
Can be served with sautéed mushrooms.

Barb H @ SS site

Note * Can omit the blue cheese and it’s still delicious!

Deb’s notes: Made this using a boneless pork tenderloin (3 pack at Costco), cut into thick chops. I browned them up a little, then put the lid on the skillet to cook them, removed the lid and finished browning them. This made the pork really give off a lot of its juices. Then proceeded to make the gravy. It was delicious! Next time I’ll try it with adding sautéed mushrooms to the dish, not on the side.
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Old 12-07-2003, 10:55 AM   #3
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Deb - thanks so much for this recipe...it was AWESOME! A definite keeper. I'd like to suggest that you post it to the recipe room because not only is it delicious, it's also sooooo easy!

Thanks again!
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Old 12-07-2003, 10:59 AM   #4
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Hi lcbobbie ~ I'm so glad that you enjoyed this recipe! We all just loved it. I will try to post it to the recipe room, I've never posted there before... (gulp) *Ü*
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Old 12-07-2003, 11:07 AM   #5
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LOL ~ The recipe is already there... *Ü*
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Old 12-07-2003, 02:54 PM   #6
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lcbobbie (or anyone)

Does Thick/Thin No Starch make gravy with the same "slicky" mouth feel as xanthan gum?
Thanks, helper
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Old 12-07-2003, 04:32 PM   #7
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Hi helper ~ I have not used the xanthan gum for gravy, but I have used TnT, and it did not make it slick or gummy. I do not add a lot though, for fear that it would.

However, please note that in this recipe you don't have to use anything to thicken it. It thickens as the cream condenses. *Ü*
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Old 12-08-2003, 08:06 AM   #8
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Thanks, Deb, for your reply.
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