Fried Boneless Pork Chops and Gravy. Place Chops in Ziplock bag add the Dressing. Drain dressing off and flour and fry in frying pan. Drain any oil left over and put the chops back in fring pan.

Just follow the easy step by step photo instructions. Bone-in or boneless either one is fine. Pork chips can have a large rim of fat. You can cook Fried Boneless Pork Chops and Gravy using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fried Boneless Pork Chops and Gravy

1. You need of Chops————-.
2. You need 2-1/4 pound of boneless pork loin chops.
3. You need 2 cup of all purpose flour.
4. You need 2 teaspoon of salt.
5. It’s 2 teaspoon of ground black pepper.
6. You need As needed of extra Virgin olive oil to fry the chops.
7. It’s 1 teaspoon of salt.
8. You need 1 teaspoon of ground black pepper.
9. Prepare of Gravy————–.
10. Prepare 1 teaspoon of granulated garlic powder.
11. Prepare 1 quart of water.
12. You need To taste of salt.
13. You need To taste of ground black pepper.

If it is thick, trim it down. There's pork chop, pork loin, pork steak, pork ribs so many recipes for Pork. Today's recipe is boneless Pork Chop smothered in a succulent gravy. Look for a lean center cut or top pork loin without the bone.

Fried Boneless Pork Chops and Gravy step by step

1. Heat the oil. Mix 1 teaspoon of salt and pepper with 2 cup of flour. Coat the chops with the flour..
2. Let it rest with the flour on the chops. When the oil is hot add the chops to it and fry..
3. Turn as needed..
4. When done move to a paper towel to absorb excessive amounts of oil..
5. Drain the oil except a half of a cup or so. Add the flour and stir getting rid of the lumps. Add the 1/2 the water and stir. When mixed it will be thick. Add the rest of the water. Mix well. Adjust the flavors..
6. Serve with rice or mashed potatoes.
7. I hope you enjoy!!.

Pork chop, white meat and if over cooked can be real dry. Heat oil on medium-high heat until hot. These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.