6 chump or middle loin or fore loin or spare rib pork chops
ground pepper
dried sage
1 tbsp oil or butter or lard
salt
1 tbsp plain flour (All purpose)
250 ml general household stock
ground pepper
dried sage
1 tbsp oil or butter or lard
salt
1 tbsp plain flour (All purpose)
250 ml general household stock
method
1. Wipe the chops and trim off any excess fat.
2. Sprinkle each chop with pepper and sage.
3. Heat the oil, butter or lard in a frying pan.
4. Add the chops and fry until sealed and browned on the underside.
5. Turn the chops with a palette knife and continue to fry until the other side is browned.
6. Reduce the heat and continue to fry, turning once or twice, until the meat is cooked through.
7. The total frying time is 15-20 minutes, or longer for thick chops.
8. Transfer the chops to a warmed serving dish, sprinkle with salt, and keep hot.
9. Pour the fat from the pan, reserving the sediment.
10. Stir in the flour, and cook. Gradually add the stock and stir until boiling.
11. Season to taste. Serve the gravy separately in a sauce boat.
2. Sprinkle each chop with pepper and sage.
3. Heat the oil, butter or lard in a frying pan.
4. Add the chops and fry until sealed and browned on the underside.
5. Turn the chops with a palette knife and continue to fry until the other side is browned.
6. Reduce the heat and continue to fry, turning once or twice, until the meat is cooked through.
7. The total frying time is 15-20 minutes, or longer for thick chops.
8. Transfer the chops to a warmed serving dish, sprinkle with salt, and keep hot.
9. Pour the fat from the pan, reserving the sediment.
10. Stir in the flour, and cook. Gradually add the stock and stir until boiling.
11. Season to taste. Serve the gravy separately in a sauce boat.
serving amount
serves 6
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