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! 

 

4 Comments

    • carlylyn29 says:

      Hi, Alice! For a couple reasons, and I promise, it’s not overpowering. 🙂 It is similar to a bacon jam, but not nearly as sweet. The brown sugar’s subtlety goes so well with pork and it helps balance out the acidity of tomatoes, especially canned. Again, you can’t really taste it, it just works! Thank you for trying and by all means, tweak this recipe to your hearts content!

      Like

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