Elvis Presley's Pan Broiled Pork Chops & Potatoes
Recipe: #22234
December 22, 2015
Categories: Dinner, Main Dish, Pork, Chops, Loins, Vegetables, Potatoes, Southern, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Skillet, Stove Top, No Eggs more
"Fit For a King: The Elvis Presley Cookbook wowser these are good i did add more flour not much a little the potatoes are amazing cooked this way"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (343.2 g)
- Calories 348.2
- Total Fat - 11.5 g
- Saturated Fat - 4.9 g
- Cholesterol - 73.2 mg
- Sodium - 953 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 4.6 g
- Sugars - 2.2 g
- Protein - 27.1 g
- Calcium - 57.8 mg
- Iron - 1.6 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat a large skillet .
Step 2
Sprinkle 1 tablespoon flour over bottom of pan. Add pork chops. Lift and place chops again in the flour to prevent sticking. Cook quickly until chops are brown on both sides.
Step 3
Sprinkle with half the salt, pepper and 2 tablespoons water.
Step 4
Cover skillet and reduce heat. may need to add more water tablespoon at a time. Simmer 20 minutes.
Step 5
Slice potatoes lengthwise into thirds.
Step 6
Arrange potato slices flat around chops in pan. Sprinkle with remaining salt and pepper
Step 7
Cover and cook 30 minutes.
Step 8
Turn pork chops and potatoes once more. Add 1/4 cup water. Cook 10 more minutes.
Step 9
When chops and potatoes are tender, remove to a platter.
Step 10
Return skillet to heat. Add remaining 1 tablespoon flour to fat,
Step 11
Blending until smooth.
Step 12
Add milk and remaining 1/4 cup water.
Step 13
Bring gravy to a boil, stirring constantly, scraping the dripping from the skillet.
Step 14
Cook until gravy is smooth and thick.
Step 15
Serve with pork chops.
Tips & Variations
No special items needed.
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