Country Pork Chop and Potatoes with Black Pepper White Gravy

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Recipe Courtesy of

Servings: 2 servings
Prep Time: 30 min
Cook Time: 1 hr 20 min
Difficulty: Easy

Ingredients Add to grocery list

Black Pepper White Gravy:

4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Dash freshly grated nutmeg
Kosher salt and freshly ground black pepper


Nonstick spray
4 large Yukon gold potatoes, well scrubbed and cut into 1/4-inch slices
1 large shallot, minced
Kosher salt and freshly ground black pepper

Pork Chops:

1/4 cup vegetable oil
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
2 center-cut pork chops, about 3/4-inch thick
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for serving, optional





For the gravy: Melt the butter in a large saucepan over medium heat. Once the butter is melted and foamy, stir in the flour and cook until pasty, 1 to 2 minutes.

Slowly whisk in the milk, making sure there are no lumps. Bring to a boil over medium heat, stirring frequently.

Season the sauce with nutmeg, a pinch of salt and black pepper. Reduce the heat and simmer for 10 minutes, stirring occasionally.

For the potatoes: Preheat the oven to 350 degrees F. Spray a 9- by 9-inch casserole dish with nonstick spray.

Layer a third of the potatoes into the casserole dish. Top with a third of the shallots and sprinkle lightly with salt and black pepper. Repeat with the remaining potatoes and shallots, a third at a time. Cover the potatoes with the black pepper white gravy and bake, covered in tinfoil, for 25 minutes.

For the pork chops: Heat the vegetable oil in a large cast-iron skillet over medium-high heat.

Combine the flour, paprika, garlic powder, onion powder and cayenne together in a pie plate. Sprinkle the pork chops on both sides with salt and black pepper, and then dredge them through the flour mixture. Add the pork chops to the hot oil and brown on both sides. You do not want to cook them all the way through.

Remove the casserole dish from the oven and lay the chops on top of the potatoes. Bake until the potatoes are soft and the pork chops are cooked through and browned, 35 to 40 minutes. Serve with some chopped parsley sprinkled over the top if desired.

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i love paula deen and her recipes,god bless

By Anonymous on October 29, 2013

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