Elvis Presley's Pan Broiled Pork Chops & Potatoes
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"
- 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
Heat a large skillet .
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.
Sprinkle with half the salt, pepper and 2 tablespoons water.
Cover skillet and reduce heat. may need to add more water tablespoon at a time. Simmer 20 minutes.
Slice potatoes lengthwise into thirds.
Arrange potato slices flat around chops in pan. Sprinkle with remaining salt and pepper
Cover and cook 30 minutes.
Turn pork chops and potatoes once more. Add 1/4 cup water. Cook 10 more minutes.
When chops and potatoes are tender, remove to a platter.
Return skillet to heat. Add remaining 1 tablespoon flour to fat,
Blending until smooth.
Add milk and remaining 1/4 cup water.
Bring gravy to a boil, stirring constantly, scraping the dripping from the skillet.
Cook until gravy is smooth and thick.
Serve with pork chops.
Tips & Variations
No special items needed.