Pork Chop Recipe

Prepare pork chops

Pat the 4 pork chops dry with paper towels. In a shallow dish combine 1 cup flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Dredge each chop thoroughly, pressing the flour mixture onto the meat so it adheres. Shake off excess and set chops on a plate while heating the pan.

Fry pork chops

Heat a large skillet over medium-high heat and add 1 cup vegetable oil. When oil shimmers (about 350°F if using a thermometer), add 2 tablespoons butter to the oil if using, then carefully place pork chops in the pan without crowding (work in two batches if needed). Fry chops 3–5 minutes per side depending on thickness until golden brown and internal temperature reaches 145°F. Remove chops to a warm plate and tent with foil to rest. Reserve pan with drippings and browned bits for the gravy.

Make fried gravy

Keep the skillet over medium heat. If pan is dry, add 1-2 tablespoons oil or butter to the drippings to measure approximately 3 tablespoons fat in the pan. Sprinkle 3 tablespoons flour into the hot fat and whisk continuously to form a smooth roux and cook until it turns a light golden brown, about 1–2 minutes (this cooks out the raw flour taste). Slowly whisk in 2 cups milk a little at a time to prevent lumps, scraping browned bits from the bottom of the pan. Bring to a gentle simmer and cook until thickened, 3–5 minutes. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust. If gravy becomes too thick, whisk in up to 1/4 cup additional milk. If you reserved any juices from resting chops, whisk them into the gravy for extra flavor. Keep gravy warm over low heat until serving.

Cook pasta

Bring a large pot of salted water to a boil (use 1 tablespoon salt). Add 2 cups elbow macaroni and cook until just al dente according to package directions (usually 7–8 minutes). Drain pasta and return to the pot.

Make cheese sauce

In a medium saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute to form a roux. Gradually whisk in 1.5 cups milk until smooth. Cook, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Remove from heat and stir in 1.5 cups shredded sharp cheddar and 1/2 teaspoon Dijon mustard (if using) until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust.

Combine pasta and sauce

Pour the cheese sauce over the drained macaroni and stir until fully combined. If desired, transfer to a small baking dish, top with the optional 1/2 cup extra cheese, and broil for 2–3 minutes to brown the top. Otherwise serve creamy directly from the pot.

In a small saucepan bring about 1/4 cup water to a simmer. Add 2 cups frozen English peas, cover, and steam 2–4 minutes until bright green and tender. Drain any excess water, add 1 tablespoon butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Stir in 1 tablespoon chopped parsley if using and keep warm until plating.

Divide macaroni & cheese between 4 plates. Place one pork chop on each plate and spoon generous amounts of fried gravy over the chops (and a little over the mac & cheese if desired). Add a scoop of English peas to each plate. Serve immediately while hot.