Marion's Butterfly Pork Chops and Gravy
My Mother in Law was from Illinois. When she cooked, she could really cook! Being from the south, I had only had pork chops fried in a skillet. This is her recipe.
My Mother in Law was from Illinois. When she cooked, she could really cook! Being from the south, I had only had pork chops fried in a skillet. This is her recipe.
- Carbohydrate 3.63103958030949 g
- Cholesterol 82.6333333333333 mg
- Fat 8.60798749996117 g
- Fiber 0.148645835461518 g
- Protein 27.071677082924 g
- Saturated Fat 3.02974895832719 g
- Serving Size 1 1 Serving (128g)
- Sodium 59.3354166665874 mg
- Sugar 3.48239374484797 g
- Trans Fat 0.788651041653786 g
- Calories 208 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large cast iron skillet, preferably with tall sides, heat a small amount of vegetable oil over medium high heat.
- Add the pork chops that you have seasoned with salt and pepper.
- Brown on both sides for 7 minutes per side.
- Add water to about 3/4 the way up the sides of the pork.
- Cover tightly with lid and place in a 350 degree oven for about an hour.
- Remove meat, set aside and keep warm.
- Heat the skillet with the remaining water and drippings to a boil.
- Mix the flour and a little water in a container to make a slurry.
- Add to the boiling drippings and stir.
- When it comes back to a boil, add more water if necessary to thin gravy.
- Add salt and pepper to taste.
- Simmer 5 minutes.
- Serve with mashed potatoes.
Overcooking lean cuts remains the primary error cooks commit when preparing pork, turning tender meat into dry leather before it ever reaches the oven. Understanding how to navigate this cut requires monitoring both visual cues and moisture levels throughout the dual-stage cooking process.
Judging Doneness Without a Thermometer
Visual indicators replace internal temperature probes when braising thick cuts in a covered cast-iron skillet. Searing the meat for 7 minutes per side over medium-high heat develops a deep golden crust through the Maillard reaction without cooking the interior through. Submerging the chops three-quarters of the way in water and transferring them to a 350-degree oven for 60 minutes breaks down tough collagen. Piercing the thickest part of the loin with the tip of a paring knife reveals doneness: resistance should be virtually absent, and juices running clear confirm the protein fibers have relaxed. Incorporating a flour and water slurry into the boiling pan drippings requires vigorous whisking to prevent lumps, simmering for 5 minutes to eliminate the raw starch taste.Scaling and Adjusting Quantities
Adapting this portion size for larger or smaller gatherings requires proportional adjustments to the liquid and thickening agent. Doubling the meat necessitates scaling the 3 tablespoons of flour and corresponding slurry liquid equally to maintain proper gravy viscosity. Crowding the cast-iron skillet prevents proper browning, so batch searing is mandatory if cooking more than 4 portions simultaneously.
