Seared Pork Chops w/ a Southern Bacon Tomato Gravy

You get it by now..we LOVE our comfort food in this house!  If I’m not devouring a taco or 5, you can often find me with a big ol plate of braised meat, mashed potatoes and gravy!  Oh my….

This is actually a pretty quick recipe that you don’t have to let stew all day long, but will still gives your home a wonderful aroma and a family pleasing meal..  So even consider this for a filling weeknight dinner!

The Starting Lineup

  • 2 lbs pork chops
  • 4 strips of bacon, grease reserved
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 14.5 oz can of tomatoes (w/ onion, celery & bell pepper)
  • 2 Tbsp flour
  • 1 Tbsp butter
  • 1/2 cup milk (*you can use all milk instead of chicken stock if desired)
  • 1/2 chicken stock 
  • 1 tsp brown sugar
  • 1 tsp paprika
  • Salt & Pepper
  • Olive oil  

Begin this recipe by liberally seasoning the pork chops with a bit of oil and the paprika, salt & pepper and set aside. 

 In a large heavy-bottomed-pot or pan, begin to cook the bacon over medium heat till just crisp.  Remove the cooked bacon to a paper towel lined sheet while reserving the bacon grease.   Next, to that grease, add in the 1 tbsp of butter, the onions and cook till slightly translucent and then add in the garlic. 

   Turn the heat down to medium-low and follow this up by sprinkling the flour over the onion/garlic mixture and stirring to make a rue.  Slowly pour in the milk (& chicken stock if using) while stirring continuously.  Get those flour lumps out!   Finally add in the can of tomatoes (with juice) and brown sugar.  Bring to a low boil and then down to a simmer, stirring occasionally. 

    

I wanted to mash up my tomatoes just a bit here..

 If you’re really good at multitasking, while you’re making the above Bacon Tomato Gravy,  have another pan set on medium-high heat with a tbsp of oil in it.  Once hot add in the pork chops (2-3 at a time/don’t overcrowd pan) and sear for 1-2 minutes on each side.  Immediately after each pork chop has been seared, add straight to the gravy, cover, and let simmer for 20-25 minutes to cook through. 

   *During the simmering of the pork chops, I like to complete my side dishes, which are typically fresh, sautéed vegetables and mashed potatoes.

Time’s up!!  Spoon a good amount of mashed potatoes onto a plate and place a juicy pork chop on top.  Ladle that warm Southern Bacon Tomato Gravy over the chop & potatoes and top with the reserved bacon and some parsely…just don’t forget the veggies!!  Enjoy! 

 

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