Saturday Night Specials

I can't believe it for the first time in my life I am lost for words. I just don't have much to say this morning. I made these Pork Chops a couple of day ago they were tender and juicy. The gravy had so much flavor. I prefer to use a bone in pork chop the meat around the bone just falls off.


Pan Fried Pork Chops with Country Gravy and Garlic Mashed Potatoes

4 large bone in pork chops
1 can of broth ( vegetable, beef or chicken) divided
3 large potatoes
1 cup whipping cream divided
1/4 cup flour
steak seasoning salt
3 cloves garlic

Pat dry pork chops, pour half of can of broth in bowl, mix flour and seasoning salt in another bowl.Dip pork chop in broth let drip dry, then dip pork chop in flour mixture covering entire pork chop well. Cook in large skillet over medium heat about 10 minutes. Transfer pork chops from skillet to small serving plate cover to keep in heat. Heat to boil pan drippings add the other half can of broth and 1/2 cup of whipping cream, lower heat to simmer stirring continually scraping up browned bits to make a perfect country gravy.
While pork chops are cooking boil potatoes in large pan until tender with a fork. Remove from pan add minced garlic and remainder of whipping cream. Beat on low speed with electric beater. With this dish I prefer to keep the potatoes a little on the lumpy side. Spoon country gravy over potatoes and pork chops.