Pork Chops with Gravy
made some delicious pork chops with gravy yesterday....got relatively thin, bone in chops, dredged in seasoned flour, browned in the pan (5 min per side), then made a pan gravy with onion....not sure how most of you would make your gravy, but i added a small amount of oil (there was almost no fat left from the chops) and made a light rue with some of the remaining seasoned flour, added beef stock/milk/onion/salt/pepper, and let it simmer.....once thickened a bit, i added back the chops for a few minutes
im sure this sort of recipe is very common for alot of people, but this is new for us....what makes me happy is that i didnt follow a recipe and just used my instincts, and am very proud to say that it came out AMAZING (possibly one of my top 3 favorites now, i was licking the pot clean hahah) with only one, potentially major, issue - the pork was not fully cooked, especially around the bone.....now, i know that pork is not as deadly as people like to think (i prefer mine to be just a tad pink), but there was a small part of the chop that i would consider to be rare, which is not the smartest move (ate them anyway and im still alive to tell the tale)
so, how would people recommend getting around this issue? i see three options - 1) brown longer, 2) put them in the oven after browning, 3) cook them in the gravy longer
my guess would be that a combo of browning longer and cooking longer in the gravy would be best...i really hate dry pork, so im trying to avoid that at all costs...i would also prefer that this 15 minute meal didnt turn into 40.....so what would you all recommend as the quickest and most efficient way to make sure the chops are fully cooked?
for those who are also new to this sort of recipe, i'd be happy to post it if you want