{How to} Make Juicy Chops. The other white meat.

Welcome back to my kitchen. This is a recipe from my sister in law Molly. Yes, I have a sister in law and a {step}sister named Molly. Some day we’ll talk about names and how they continue to repeat themselves in our family. Like, next. But for now:

We like pork chops in our house but I’ve always had a problem making dry chops. A little rubbery. Not juicy and tender. Behold folks, I have got the answer! Or rather, Molly has the answer and I’m showing you how.

Here’s a rough estimate of you’ll need:

{how to} make juicy chops

And here’s a more accurate view of what you’ll need:

{how to} make juicy chops

You’ll Need:

# Pork chops, any cut and with or without bone is fine.
# Chicken stock
# Flour
# Garlic
# Onion
# Milk
# Butter
# Salt and pepper

We’ll start by browning the chops. This is the key to a juicy pork chop.

Brown em!

A closer look at what you’re going after:

{how to} make juicy chops

While you’re in the middle of browning the pork chops you’ll want to melt half stick of butter … you’ll have a few things going on at once, but you can take this one step at a time and it’ll be fine too.

Melt butter

My oven at this point:

{how to} make juicy chops

Once all your pork has been browned on both sides – set aside in a 9X13 baking dish.

{how to} make juicy chops

Your butter should be melted and now we’ll make the gravy. Add 2 TBS flour (FYI I used whole wheat because it’s what I had on hand, delicious!) to your butter and whisk quickly to combine, it’ll become a pasty little mixture – that’s good. Don’t let it burn though.

{how to} make juicy chops

{how to} make juicy chops

{how to} make juicy chops

{how to} make juicy chops

Add 1/2 cup milk. (FYI, I’m using Almond Milk because it’s what I had on hand. It was great.)

{how to} make juicy chops

Keep whisking to combine.

{how to} make juicy chops

Next you’ll add your chicken stock – about 2-3 cups.

{how to} make juicy chops

Now add your garlic to the gravy – if you’re using fresh use 2 cloves. Smash them with your knife and the palm of your hand and it’ll break the stubborn layers of skin so you can easily peel it away and chop. For an in-depth look at this process see this recipe for Swiss Chard.

{how to} make juicy chops

{how to} make juicy chops

{how to} make juicy chops

Slice up the other half of the stick of butter and place on top of chops.

{how to} make juicy chops

{how to} make juicy chops

Add onions.

{how to} make juicy chops

Pour gravy over pork chops.

{how to} make juicy chops

{how to} make juicy chops

{how to} make juicy chops

Salt and pepper.

{how to} make juicy chops

Put in oven at 325 for 2 hours. If you’re short on time – put it in the oven at 400 for 45 min. (wink.)

It looks like a heart attack in a baking dish out of the oven, I know. I know!

{how to} make juicy chops

Your heart will probably skip a beat, that’s for sure – but plate them before you serve them and leave the dish in the kitchen. That helps.

{how to} make juicy chops

A few notes: The plated photo is kind of like … huh?, right? Lighting had gone downhill by the time we plated them to eat so my apologies there. Also, we inhale these things so it’s hard to get any photos while we’re all sitting there in silent heaven devouring these.

Yup, lots of butter – but you can totally elliminate that. Want to make a healthier gravy? Go for it. Use either flour OR milk with a little butter – you can play with it. Chicken stock, good. You could probably just bake them in broth and it’ll be fine too – but you should try the gravy because Molly knows what she’s doing in the kitchen and it’s amazing.

Enjoy!

For the Chops

Brown pork chops on high heat, turn to brown both sides.

Set aside in a 9X13 baking dish.

Spread with 4 TBS cubed butter (optional)

Add chopped, sliced or minced onions to the dish.

For the Gravy

Melt 4 TBS butter over medium high heat.

Add 2 TBS flour and whisk to combine, reduce heat to medium.

Add 1/2 cup milk, whisk to combine.

Add 2-3 Cups chicken stock, stir to combine and thicken. Reduce heat to simmer.

Add garlic or salt and pepper – other herbs and spices to taste.

Pour gravy over chops and bake at 325 for 2 hours.

6 thoughts on “{How to} Make Juicy Chops. The other white meat.

  1. Loved the recipe! My family were so happy with these porkchops this is a recipe I will use a lot. Thanks!

  2. I traded out the chicken broth and butter for two cans of cream of chicken. It is excellent and if you make mashed potatoes it is a great gravy.

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