These chops are really easy to make, taking hardly any time at all. I don’t really care for pork, except bacon which was my “gateway” meat back into carnivorism. Bacon will forever have a special place in my heart.
Pan Fried Pork Chops+Gravy
butter to melt in pan
3-4 pork chops, center cut loin–look for pastured
1 1/3 cups milk, raw if possible
3 tablespoons thickener (choice of flour, arrowroot powder)
salt, pepper to taste
Melt a scoop of butter over medium-high heat. Place chops in hot skillet and cook for 4 minutes each side. Remove and keep warm (they are not done cooking yet, don’t worry).
Whisk together milk and thickener in small bowl. Add to pan, stirring. Add seasonings. Add pork back to pan. Cover and reduce heat to a simmer for 7 minutes or until pork is done. It should be 170 degrees in the middle. Stir gravy around pork to prevent from sticking to pan.
4-8 russett potatoes, depending on family size
approx 3-6 T. butter
approx. 1/2 cup milk or cream (look for raw, grassfed, pastured, or at a minimum organic)
Peel potatoes and cut into pieces. Place in large pot of water and bring to a boil. Boil until you can easily stick a fork in a larger potato. Drain water. Mash potatoes using a masher, fork, or hand mixer. As you’re mashing, slowly add milk and butter until the consistency and taste is what you like. S&P to taste.
Feel free to add chives or garlic for added flavor.