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Hi! I'm Betty, welcome to Betty’s kitchen. Today we’re going to make oven baked pork chops with home style gravy, so I start with our pork chops. What I had here is a pack of three pork chops that I bought from my supermarket and these weigh 1.25 or 1 ¼ pounds. So that means each one of these is roughly six to seven ounces, that’s a good size for pork chops. And they have been trimmed to some degree. They’re still around with fat, around the outside; I'm not going to take that off before I cook it. I'm going to go ahead and season them and then I have some flour here that will be dressing them in.
And then, I will be cooking them in an iron skillet on top of the stove until they’re brown. And then I’ll be baking them in the oven. But when I’d finished and get ready to make my gravy, I’ll be pouring off of all the grease. So if you see all this fat that you know we’re turning into grease, believe me it will disappear before we make our gravy. So let start by seasoning these and I use meat tenderizer. The unseasoned bread so that means there are no spices added in addition to salt but they are solvent by this shaking off meat tenderizer.
So just tip the tops and the bottoms of these and these look like they’re about ¾ of an inch thick that when you’re baking in the oven, you can just kind of look in, try them over if you feel like it. But you know when they’re done. If you have any question you can always stick a fork in the center and then use a knife to cut through, and see if it is white meat not read or pink. And you do need to cook pork all the way through, totally cook it.
All right, I got this seasoned, so I'm just going to open this Ziploc bag. Here is about one cup of flour in here. I didn’t really measure and just did it by eye sight and I'm going to turn on my peanut oil. I put about ¼ of a cup in here and I’ve already heat it but I turned this off, so I need to bring that up to the front brick and receive these pork chops. So let’s put them one at a time but it’s large, sometimes I do two at a time but with these things fairly large I think each one at a time. And we’ll see if that oil is ready, it’s a bubbly in a little bit. You don’t want to put this into cold oil.
Say, if you can see it just simmer a little bit then you know that it’s going to be okay. So it should sizzle just a tiny bit when you put it in there. If it doesn’t then you're starting with it too cold, so wait on the next one. But I think these will be fine by the time I get to that thermo. When we get those in there, what you're going to need to do is pepper them. I just like the regular ground black pepper.
You can do both sides if you like or just put plenty on one side will make it just go and get the top side here. So that’s looking good and what I need is a fork, so grab in a fork so I can turn these. These really don’t need to be heavy brown, if you want them brown them nicely that’s fine. But they just need to have a contact with that oil. I need to get a little bit of brown for that fat is actually put it in brown and most easily. Just turn them over so that both sides have had contacts with the oil and then you're ready to go the oven with them.
You want to grab something here to protect my hand because this is hot and turn this off. The oven is pre-heated to 400 degrees, so we’re going to let this cook probably half hour. So I’ll be coming back to let you know how long it took when they get done. I’ve been checking my pork chops quite a bit and it’s been slightly over 20 minutes, I didn’t take the entire 30 minutes but you can see them right there and they looked done. And I think they’re ready to come out the oven, so you can see that they look very white and I will cut into them just a minute to show you.
But I'm going to bring that out of oven and take it across the room and then closer from the door. Have the oven turned off and then what I want to do is to get the pork chops immediately out of that oil and then I want to place on paper toweling hand just going to shake them a bit because this is really for demonstration purposes. I’ll pack them in a few minutes with the paper towel to get as much of the excess oil off. Do you see how nice and pretty those pork chops had come out?
We’ll put that aside for a moment. It would be on a nice serving dish and we’ll turn our attention to making the gravy. So the gravy that I'm going to make is going to be based on the pan drippings. Do you remember there was kind of bit of fat on those pork chops, so there's probably some grease from the pork chops as well as some of the peanut oil that I started out with.
I have a little jar, I keep those jars under my sink all the time for me to able to pour off grease and I pour every drop of grease off that I possibly can get. So the gravy that I made is just about as low fat as you can make. So there we go with all of that fat going off and then turn back to the stove but not turning it on yet. I'm going to take some of the flour that was there in the shaker bag. It had about a cup in there, take that half atop and put it in here.
And what we want to do is get a spoon, so let start with water. I’ve got couple cups of water here. We’re going to need some water and also some milk. Just going to use this water two cups right now in order to be able to blend that flour and also get the crust of the bottom because that’s where the flavor is going to come from. So I want to stir that around and as I spread it I want to get that entire good flavor off the sides and bottom.
It is important to mash those flour lumps, so that you got a have lumpy gravy. But this gravy should come out as smooth as you can imagine when we get finished with it. The next I'm going to add is some milk and I have one cup of milk. And this is just skimmed milk measured here. I'm going to pour that whole cup in and then I'm going to put this over heat. Now continue to stir and get off those pieces of flour in there, so we won't have lumps. But I’ll be working on this and as it progresses, I may need to add more water. It’s basically got everything it needs, except a little season here. I’m going to put some salt on it. Just a shake to taste of salt and then my job now, after turning it on is just to stir and scrape. And I do that continuously until its bubbly, and done.
Home style gravy is done. You can see it’s nice and bubbly. It has a wonderful texture. I don’t need to add anymore water; I didn’t any as it was cooking, so it was just as it was when I left you. We’re going to come over here and pour some of this into a gravy bowl. That just pour some on there and you can see part of what I have planned for dinner tonight is sitting right here.
Here’s the pork chop, let me just cut down and show you the nice center that you have there. All done, all the way completely through, we want to serve that up, just put a pork chop on your plate and then that nice gravy. You might want to put over the top of it or if you have mash potatoes which I know we’ll have with this. I'm going to put on my mashed potatoes and then earlier in the day. I did these red candy cinnamon apples, baked apples, cooked apples. And they’re cool to room temperature, they maybe look warm that’s a good time to serve them and that about beautiful and taste great with a dish like pork chops.
So that’s at least the beginning of our meal for tonight and hope you like it.