Fried Pork Chops with Cream Gravy

  • ChelsieAnna Posted: 05/17/09
    Worthy of a Special Occasion

    My mom did make this recipe, and it was great! The gravy is nice and thick, well spiced and perfect with mashed potatoes.

  • lowcallover Posted: 01/28/13
    Worthy of a Special Occasion

    I really liked this and I will have it again, not sure on the serving yield but I assumed one and it was enough. Easy to make and turned out fantastic.

  • theyoungchef Posted: 06/17/13
    Worthy of a Special Occasion

    This is one of my favorite recipies. I usually sautee a few union slices and minced garlic cloves as well. Feel free to substitute pork for cube steak or chicken. TIP: To make this dish like my grandmother, cook it in an iron skillet. Once gravy is ready, add a little milk, stir and add meat back to the pan and cover with a heavy cast iron lid. Cook on low heat for another 15-20 minutes, stirring in between. The combination of the heavy cast iron pot and low heat will make the pork (chicken or cubed steak) extra tender and fall off the bone. ENJOY!

  • ZacheryB Posted: 07/02/14
    Worthy of a Special Occasion

    Good for a quick-fix recipe. I used buttermilk in the gravy instead reg. milk; made it much more tangy.

  • Lauraa Posted: 05/06/14
    Worthy of a Special Occasion

    Last minute had pork chops thawed but no plan. Found this recipe online and it was FANTASTIC! Hubby and kids all loved it.


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