PORK CHOPS AND GRAVY OVER RICE RECIPES

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

Steps:

• Rinse the pork chops under cool running water.
• Place on paper towels and pat dry.
• Sprinkle the chops with salt and black pepper to taste.
• Place the flour in a small container to dredge the chops in.
• Coat each chop lightly with the flour mixture, on both sides and edges.
• Place the chops on a wire rack. Let rest for about 15 minutes.
• Place your skillet over Medium heat on your stove top.
• When pan is hot, add your oil of choice, and the bacon grease.
• When oil is hot, carefully add the chops to the skillet.
• Let the chops brown on both sides, about 4 minutes each side depending on thickness.
• Remove chops from pan and place on a plate.
• To Make Gravy