Pork Chops with Tabasco Brown Gravy

By drinkfairy

Ingredients

• SEASONING MIX:
• 1 tbsp. salt
• 1 tsp. onion powder
• 3/4 tsp. garlic powder
• 1/2 tsp. white pepper
• 1/2 tsp. dry mustard
• 1/2 tsp. rubbed sage
• 1/2 tsp. ground cumin
• 1/2 tsp. dried thyme leaves
• 2-4 (1/2 inch thick) pork chops
• 1 1/4 c. all purpose flour
• Vegetable oil for frying
• BROWN Gravy:
• 2 tbsp butter
• 2 tbsp leftover seasoned flour
• 1 1/2 cups water
• 1 heaping tbsp beef base
• 1/2 tsp italian seasonings
• 1/2 to 1 tbsp Tabasco (to taste)

Details

Servings 2

Preparation

Step 1

Pork Chops:
Combine the seasoning mix ingredients in a small bowl, mixing well. Sprinkle the pork chops with some of the mix (use a total of about 2 tablespoon seasoning mix), patting it in with your hands.

Thoroughly combine the remaining mix with the flour in a pan (cake or pie pans work well). Set aside.

Heat the serving plates in a 250 degree oven. Heat about 1/4 inch oil in a very large skillet over medium high heat until hot, about 2 minutes. Just before frying each chop, dredge it in the seasoned flour, shaking off excess.

Fry in the hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side. (Change the oil if the sediment starts to burn.) Drain on paper towels.

Make the browned Garlic Butter Sauce and serve immediately.

Sauce:
Melt the butter in a 1 quart saucepan over high heat until half melted, shaking the pan almost constantly.

Add the flour and continue cooking, making a roux, whisking for about 3 to 4 minutes. Add the water and whisk for 1 minute, until it starts to thicken up, then add the beef base, whisk until dissolved.
Stir in the italian seasonings and Tabasco and cook until desired consistency.

Remove from heat and immediately drizzle over the pork chops. Makes about 2/3 cups.