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Old 09-26-2006, 08:57 PM   #1
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Gravy for pork chops?

Do I need anything else than stock, flour, salt and pepper for my gravy for some pork chops? Any other suggestions? Thank you.

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Old 09-26-2006, 09:54 PM   #2
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Spinkle flour on the pan drippings and cook for a min. Then add stock and whisk into the roux. Season with s and p. You can add othe flavors if you like (eg, Rosemary) but I'd add it to the roux before you add the liquid.
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Old 09-26-2006, 10:24 PM   #3
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Dina, if you lightly flour your chops before cooking, that will be all the flour you'll need for your gravy. I generally deglaze the pan with some wine -- whatever's handy, red or white -- and let it cook down a bit.
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Old 09-26-2006, 10:28 PM   #4
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Quote:
Originally Posted by Dina
Do I need anything else than stock, flour, salt and pepper for my gravy for some pork chops? Any other suggestions? Thank you.
Probably not, but if you're feeling extravagant:
1 cup of chopped fresh pineapple
1 " piece of ginger,finely chopped
3-4 cloves of garlic, minced
2 tbsps sugar
A scattering of golden raisins
1 1/2 cups white wine

Use the pork fat to sautée the garlic, then add all the other ingredients and cook down, with the chops, until required texture is achieved! If too thick - add more wine. If too thin - keep reducing.
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Old 09-26-2006, 10:31 PM   #5
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Quote:
Originally Posted by cliveb
Probably not, but if you're feeling extravagant:
1 cup of chopped fresh pineapple
1 " piece of ginger,finely chopped
3-4 cloves of garlic, minced
2 tbsps sugar
A scattering of golden raisins
1 1/2 cups white wine

Use the pork fat to sautée the garlic, then add all the other ingredients and cook down, with the chops, until required texture is achieved! If too thick - add more wine. If too thin - keep reducing.
ok - now THAT looks extremely edible!!!!!! (copying and pasting)
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Old 09-26-2006, 10:31 PM   #6
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That sounds delicious, Clive! duly copied!
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Old 09-26-2006, 10:46 PM   #7
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Thank you all. I added beef stock (should have used the pork chop drippings), flour, salt, pepper, butter and Kitchen Bouquet for a caramel color. It tasted good over the mashed potatoes and chops but I will try the method of deglazing with wine and stock next time, and of course, Clive's scrumptious recipe. Thank you all.
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Old 09-26-2006, 10:58 PM   #8
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If you really want that comfort type of gravy just deglaze with the beef broth and make a slurry to thicken it.
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Old 09-27-2006, 06:07 AM   #9
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Quote:
Originally Posted by kitchenelf
ok - now THAT looks extremely edible!!!!!! (copying and pasting)
I second that! Yum!

Meanwhile, here's the Greek take as well: brown the chops in oil and then slowly cook them until done in the juice of a couple of lemons, plus salt and a spoonful of whole peppercorns, adding in a bit of water if needed as they cook.

By the time the meat is done and tender, the sauce has reduced to a delicious, tangy, shiny thing that's just lovely spooned over the chop!
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Old 09-27-2006, 08:35 AM   #10
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The best gravy for porkchops is milk gravy. Use the drippings in the pan and add a couple Tlb. of flour and let sit a min. and then add milk a little at a time until all is mixed well and then add more milk and stir until thick. It's like making a med white sauce. If your short on drippings add some butter. Make sure you S/P to taste. Make sure you keep stiring the sauce until thick. Sometimes I take the pan of the heat to ad the flour.
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