Fried Pork Chops -n- Rice and Gravy



Fried Pork Chops -n- Rice and Gravy

           Seems to me pork chops are getting thinner and thinner.  I love gnaw-in on the pork chop bone.  Around here you don't need a knife and fork when it come to poke chops, or chicken for that matter.  Just reach down and pick it up.  Where you think they got finger lick-in-good from.  It sure wasn't from eating spaghetti.  There is no bone in these, because I like to taste the pork in a pork chop.  Once in a while I find a good thick pork chop with a bone, but it might be pork stakes.  No they don't taste the same.  Family packs, some times has a mixture of both.  I separate out the pork stakes, and use them to cut up in beans and such.



            First off we get out a large frying pan, pot, and a baking dish.  That grease in the frying pan is from frying bacon.  There in the picture with the salt and pepper, is a small kettle.  That is for left over bacon grease only.  Get you grease good and hot for fry-in.  In your pot, put in the collie flour, and carrots.  They need to cook longer than the broccoli.  Your rice put in covered baking dish, 2 to 1,  2 water, to 1 rice.  We use 1 cup of rice, if is just 2 of you, you might just want to make 1/2 a cup of rice. 



           We do this the same way we did in the Blog "Fried Green Tomatoes".  Put some flour in a bag and shake each pork chop one at a time.  You want a good coat of flour on each one before putting it into the hot grease.  Make sure it is hot by dropping just a little flour in.  If it is sizzle-in, then slid the pork chop in, like slide-in, in a hot tub.  Don't just drop it in, that grease will pop all over you.  You want these pork chops to stay on one side and cook awhile before flipping over.  Talk about some thing looking good.



           Look at it, just look at that frying in that pan.  See the brown in the bottom of the frying pan that, is going to be the pride of your dinner.  No lumpy gravy any more.  No bad gravy here.  After today, your friends will brag on your gravy.  Today we are making brown gravy, there is white gravy, even red-eye grave.  Red-eye grave is made using coffee, brown gravy is made with milk and water.  I have made it with all milk for a creamer taste, and with just water, when I was out of milk.  No matter which way you make it, it will not have lumps.  

  

            Now before you get to this point, put some water in a glass.  When your pork chops are golden brown and crusty on both sides.  Take them out and put on a plate, then cover with a upside down plate.  Pour off some, but not all of your grease.  Leave the brown crusty part, and about a tablespoon of grease in the pan.  With the burner on medium heat, put in two heaping tablespoons of flour.  Use the flour from the bag you coated the pork chops with.  The important part is now.  Mess this up and you'll have lumpy gravy.  Stir in this flour real good making sure it is all dissolved.  You can add more flour now if you need more, but after the milk goes in, that's it. 

           With the flour melted into the grease, add a cup of milk.  Slowly pouring in the milk while stirring.  Constantly stirring, and adding milk until the milk is gone.  Now while still stirring add about 2 cups of water,  With practice you will not measure this, and acquire a feel for it.  You can stop stirring for a minute or so, but don't go far, as it will start thick-in-ing.



            As you stir, get the gravy off the sides or it will start a film.  Just keep stirring and add the secrete to brown gravy.  Kitchen Bouquet, for browning and seasoning.  You can fine it at your grocery store.  Don't panic if you don't have any.  That's how you make white gravy.  You just learned how to make 2 different gravy's.  Brown is for pork chops, hamburger, and chicken.  White grave is for sausage gravy and biscuits, and hamburger gravy too.



            Now, a word from our sponsor.  I do not get paid for the products I use in my Blogs.  Like this one and the other spices I use.  It is just the things that it takes to cook in the south.  The difference in the food you make, and every one wishes they could.  That is why people will tell you, "Mine just don't taste the same".  I do get a little sompin, sompin, when you click on the ads.  I do thank-you for that.  Now, back to lump free gravy.



           When your gravy is just about thick enough, turn off the burner.  If your gravy is getting to thick, with the glass of water you have, just add a little and keep stirring.  Take the rice out of the oven when done and take the top off.  Let the rice breath a minute, and take the top off the steamed veggies.



            The main thing about steaming vegetables is not to cook them to long.  Vegetables should be just done enough, not mushy.  Well if everything went alright with the house is smell-in, and the food it ready.  I must tell you this;  As always share my Blogs with your friends, and click on the ads.  I would show you a picture of this meal all plated up, but, well, I, it, this is all that is left.