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Backwoods Pork Chops with River Gravy

(15 Votes)
SERVES
4
COOK TIME
20 Min

We pour a river of gravy over these mouthwateringly juicy, fried pork chops to complete our recipe for Backwoods Pork Chops with River Gravy. Between the perfectly seasoned pork and the buttermilk-based gravy, we just can't decide what we like best!

What You'll Need:
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (4-ounce) boneless center-cut pork chops
  • 1/2 cup all-purpose flour, divided
  • 1/4 cup buttermilk
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 3/4 cup milk
What To Do:
  1. In a small bowl, combine garlic powder, onion powder, 1/2 teaspoon salt, and the pepper. Rub seasoning mixture evenly on both sides of pork chops.
     
  2. Reserve 1 tablespoon flour; set aside. Place remaining flour in a shallow dish. In another shallow dish, combine buttermilk and cayenne pepper. Dip chops in buttermilk, then coat both sides in flour.
     
  3. In a large skillet over medium heat, heat oil; add chops and cook 5 minutes on each side, or until golden. Drain on paper towels.
     
  4. Reduce heat to medium-low. Whisk reserved flour into milk, add remaining salt, and cook in skillet until thickened and bubbly, stirring constantly. Serve immediately with chops.
     
Notes

Use your leftover buttermilk for our creamy Buttermilk Garlic Mashed Potatoes as the perfect side dish.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is for the wendygoerl 2394329. You do not cook the leftover buttermilk long and hot to take care of the "little nasties" as you put it. The potato recipe says heat for 5 minutes then add to the potatoes. I wasn't talking about the gravy for the chops.

I would not use leftover buttermilk for the potatoes after dipping the raw pork chops in it.

"cook in skillet until thickened and bubbly" In other words, "boiled long and hot enough to take care of any little nasties"

And it actually doesn't say anything about what to do with the buttermilk left from dipping, the gravy is made with "milk"

The recipe calls for 1/4 cup of buttermilk and 3/4 cup of milk. Is that 3/4 cup of regular milk, or buttermilk for a full cup of buttermilk?

Hi Melanie! You need 3/4 cup of regular milk for the gravy and 1/4 cup of buttermilk for dipping your chops in.

For the person wanting to know what "calf slobber" is, it is an old fashioned term for meringue. My grandfather, who was born in 1903, always called it this.

I think the add a note thing is brilliant!!!!

If I cooked pork chops 5 minutes on each side, they would be tough as shoe leather! I would give them at least 20-30 minutes on each side. When I cook them this way, they are SO tender!

I am with you on this one. A pork chop is not going to be tender in that short amount of time. I do not fry anything. But when doing my pork chops it takes almost 1 hour simmering in liquid, and they turn out as tender as can be.

I've never fried any meat 20 min on a side. They'd be black and dry. If you're going to cook them that long, you may as well stick them in the oven. (And I don't think anything less than a roast takes an hour in the oven)

This sounds great, but I always prefer bone-in pork chops They seem to be so much tastier!

I, too, prefer the bone in chops. The bone in adds loads of flavor.

A fine mess of greens(hot pepper sauce or a dibble of vinger juice standing by), cornbread sticks,slice the chops almost in half & stuffed w/stuff(whatever suits U),Southern sweet tea,homemade calf slobber lemon or chocolate pie!!!!!!!!!!!!!!!!!!

what do you stuff them with?

Stuffing the pork chops...buttered bread crumbs, garlic minced, onion minced, flat leaf parsley. Serve with sweet, chunky applesauce!

What is calf slobber pie? Does not sound appetizing.

I do this same recipe, but I deep fry the meat! Chicken fried steak only with pork!!!

Where do you get Cajun seasoning?

On the spice aisle with the black pepper, garlic, etc.

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