Cooking with Paula Deen

Homestyle Mains

Fried Pork Chops with Tomato Gravy

Makes 6 servings

½ cup all-purpose flour
1½ teaspoons garlic powder
1 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
6 (1-inch-thick) bone-in center-cut pork chops
4 tablespoons canola oil, divided
4 tablespoons unsalted butter
1 pound fresh tomatoes, seeded and chopped
¼ cup finely chopped sweet onion
1 cup whole milk
½ cup tomato sauce
½ cup chicken stock
Garnish: chopped fresh parsley

1. In a shallow dish, stir together flour, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Dredge chops in flour mixture, and set aside. Reserve flour mixture.

2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of chops; cook until golden brown, about 4 minutes per side. Remove from skillet, and let drain on paper towels. Repeat with remaining 2 tablespoons oil and remaining chops. Wipe skillet clean.

In same skillet, melt butter over medium heat.

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