**The Art of Making Perfect Gravy**

In this recipe, we're going to create a classic Southern-style gravy to complement our breaded and fried pork chops. The key to making great gravy is using high-quality ingredients and taking the time to properly deglaze the pan. Let's start by reviewing the ingredients we'll need.

We've got about two cups of seasoned flour in there, which will be used to bread our pork chops. We're gonna mix that with some melted butter to create a crispy coating. The pork chops have been marinating for about an hour, and they should be nice and tender. Let's get in there and press down on the breading to ensure it's evenly coated.

We'll shallow fry these pork chops at 330-340 degrees Fahrenheit, just shy of 350. The goal is to cook them until they're golden brown and crispy on the outside, while keeping them juicy on the inside. We don't want the breading to get too thick, so let's press down gently.

The old-school method for making gravy involves using the oil that you fry the pork chops in to get things started. However, I prefer to use butter because, well, it makes everything better! Two or three tablespoons of butter will do the trick. Once we've got our butter melted and foamy, we can add some sliced onions to the pan.

We want to caramelize those onions until they're nice and tender, getting a beautiful color on them in the process. Let's cook them for another minute or two, allowing them to really shine. As we wait, let's sprinkle a pinch of salt and pepper over the onions, but remember, we're using seasoned flour, so we'll keep it light on that front.

Now it's time to add our seasoned flour to the pan. We'll mix it in immediately, making sure to break down any lumps. Let's cook that off for a second, allowing the raw flour taste to dissipate. Next, we'll deglaze the skillet with some chicken broth, which will help thicken everything up and create a rich, velvety gravy.

Just before adding our heavy cream, I like to add a teaspoon of good-quality soy sauce. This secret ingredient adds a depth of flavor and a touch of Umami that elevates the entire dish. The soy sauce also helps darken the gravy slightly, giving it a more robust color. Once we've added our heavy cream, let's mix everything together until it's smooth and creamy.

Tasting our gravy as we go is crucial in making sure it's seasoned to perfection. We might need just a little bit of seasoning to round things out, so I'll add some AP (all-purpose pepper) and salt to taste. Finally, let's add our pork chops back into the gravy, allowing them to smother in all that delicious, savory goodness.

The moment of truth has arrived! Let's take a quick second to subscribe to the channel and hit that Bell notification so we can stay up-to-date on all future recipes. Now, it's time to dig in and experience the perfect combination of crispy pork chops, creamy gravy, and tender Mash potatoes. Bon appétit!

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back I know summer's on the way and we're supposed to be working on our beach body but I'm in the mood for comfort food and today I'm going to show you how to make these smothered pork chops meet me in the kitchen let's make it happen first things first let's take a look at these ingredients and obviously the star of the show are these bone-in center cut pork chops it doesn't get much better than that you want them to be about a half inch thick or so that's kind of how I like mine if you want to get the thick ones that's totally up to you I'm going to hit them with a very simple seasoning guys because I'm using my all-purpose seasoned flour today so we don't want to add any salt to the mix so I'm going with some Italian seasoning a little extra garlic and we're gonna spice things up a little bit with some cayenne pepper so again guys plenty of seasoning in my seasoned flour so we're not going to go crazy with the salt keep that in mind if you're using your own seasoned flour then obviously you can adjust the seasoning to your preference but today I'm using a little dried Italian seasoning some additional garlic because garlic is great on pork chops great on everything if you ask me we're gonna add a little bit of heat to the situation with some cayenne pepper no need to get too crazy just a little dusting make sure you get that in there I'm going to flip it over do the same to the other side I'm going to add it to some buttermilk and a little bit of hot sauce and this episode is sponsored by stamps.com I gotta be honest guys I couldn't do this without my team especially those that are working in the warehouse helping me ship out all of these products to you guys in a timely fashion when every person moment and penny counts in your business you can't afford to take any of them for granted stamps.com gets it because for the last 25 years they've been helping businesses like mine save time and money that time and money savings helps me focus on my business no one stamps.com has all of my postage needs covered with premium discounts and great rates with stamps.com all you need is a computer and a printer they even send you a free scale so you have everything you need to get started running a business isn't cheap especially when it comes to fulfilling orders for your customers luckilystamps.com has huge carrier discounts up to 84 off USPS and UPS rates plusdamps.com automatically tells you the cheapest and fastest shipping options so set your business up for Success when you get started with stamps.com today sign up at stamps.com Mr make it happen for a special offer that includes a four week free trial plus free postage and a free day digital scale no long-term commitments or contracts required just go to stamps.com Mr make it hack now here guys I'm using some buttermilk this is optional but I do enjoy a buttermilk brine with most things fried chicken or pork the reason why is because buttermilk has a higher acid content which helps to tenderize the meat break down those muscle fibers make sure it's nice and tender and it helps the flour stick to whatever you're frying as well so we're going to add some buttermilk about a quarter of that of hot sauce we're going to add a teaspoon of Worcestershire sauce or as I like to call it worst word in the world sauce that's going to act as a nice little brine or marinade for us we're going to put our pork chops in there for at least an hour you can go up to two maybe even four hours if you want to get them real nice and tender again guys we're not adding a lot of salt to this because my seasoned flour is seasoned to Perfection if you want to try it there's a link for you down in the description box below or we can season your flour however you like I like to use a little chicken bouillon I like to use salt pepper garlic onion powder things of that nature maybe a little Cayenne obviously my AP is in my seasoned flour but you can use whatever seasoning you like on your pork chops guys now we'll let that soak for at least an hour one to four hours put that in the fridge and we'll be back to fry it all right guys so there's a couple things that are perfect for smothered pork chops when it comes to side dishes you can use the rice white rice yellow rice or mashed potatoes I'm a mashed potato guy I feel like it stops up the gravy perfectly and that's what we're going with today here I have two russet potatoes that we've already gone ahead and peeled cleaned chopped up we're going to go ahead and boil those in some salt water then we're gonna make our cream mixture on the side which is comprised of heavy cream butter some Parmesan some garlic we're gonna add some thyme to the party put some aromatics and additional flavor and then we're going to add that to our mashed potatoes now when it comes to mashed potatoes the most common mistake that I see is people adding cold milk and cold butter to mashed potatoes cold butter is not as big of a deal but you don't want to add any cold liquid because it kind of ruins the consistency so I like to warm mine up in the skillet like we're doing right here I have about two or three tablespoons of butter the more the better to that we're gonna add about a tablespoon of garlic and use fresh garlic or minced garlic whatever you got laying around I like to use this garlic paste just because it's easy we're gonna add the thyme to that as well that's going to allow you know we really would just want to infuse the flavor of the time we don't want the time to actually be in there in terms of like the sprigs of time we're going to fetch those out we just want to infuse that herb flavor into the mashed potatoes so once the butter begins to melt and the time is in there we're going in with about a cup and a half of heavy cream you can use one cup of heavy cream and one cup of milk if you want to half and half works really it's a marginal difference between you know whole milk all the way up to heavy cream whatever you typically use whatever you have in the fridge will get the job done but if you want to be super creamy mashed potatoes I suggest heavy cream now the next ingredient that I think takes mashed potatoes over the top is sour cream sour cream just pairs so nicely with potatoes we're going with about a quarter cup of sour cream we're gonna get in there with our whisk and just mix until all of that is combined now at this point you can add whatever you want if you want them to be cheesy you can begin to add some cheese you can add different flavors here chicken bouillon powder kind of jazz it up a little bit if you have that laying around or just a little all-purpose season and you know keep it simple with salt and pepper really can't go wrong today we're going to use a little parmesan though so after a few minutes you can see it's already starting to thicken up nicely we're going to go in with a about a quarter cup of grated Parmesan cheese mix that in you basically have a cheese sauce right here very simple it's going to elevate your mashed potatoes you know you guys know I like to use boars and garlic and herb cheese if you have that in the fridge throw that in here too but I know I use that a lot on the channel so I'm trying to cut you guys a little break I know that stuff can be kind of expensive so right here you have a fantastic sauce to go right over top of your fork tender potatoes get a little spoon shot to show you the consistency just beautiful at this point you want to taste for seasoning so that's what we'll do real quick that's good you'd be surprised at how much you can taste the thyme in this recipe so I'm going to use a little bit of salt and some black pepper and that is all we need for our potatoes all right guys so Shameless plug obviously I have my own seasoned flour that's on the market for sale feel free to use whatever your favorite season flower is or just season up some all-purpose flour at the house today we're going to use mine though and we don't need to add a whole lot to it because it's already seasoned to Perfection so don't go adding any additional salt to it once you get it at home if you do purchase mine because you're going to ruin it but whatever you decide to use guys when you do add it you want to set some aside because you want to use the seasoned flour to make our gravy so if you're season your own flour taste it make sure that it tastes good set that aside that'll be what you use to season or flavor your gravy here in a little bit so we've got about two cups of seasoned flour in there we're gonna bread our pork chops that have been marinating for about an hour should be nice and tender and full of flavor just get in there make sure that there's no bald spots sorry fellas just press down we don't want a super thick breading on these but you want it to be nice and evenly coated like so all right so we're basically on a shallow fry these pork chops 330 340 degrees just shy at 350. I don't want them to get too dark now the key here guys is to make sure that they don't stick to the bottom I'm gonna flip them a couple times to make sure they're cooking evenly getting some nice color oh man those look good got some perfectly fried pork chops you want to pull them just a minute or two before they're done because we'll let them finish in that gravy we're about to make but that right there is a trio of beautiful pork chop now the old school method or the way your grandma used to make it is they'll typically use the oil that you fry the pork chops in to get things started me I'm gonna use butter because butter makes everything better two or three tablespoons of butter to get the party started if you really want to amplify the flavor guys you can use some of that oil but this is the way I've been you know getting used to doing it starting with some butter then we're going to saute our onions we got one yellow onion here that we sliced we want to really caramelize that let it cook down get nice and tender get some beautiful color on the onions and then we'll add our seasoned flour that we preserved earlier all right guys so as you can see the onions are starting to caramelize nicely get some nice color we'll let this roll for another minute or two now as you can see we haven't added a whole lot of season into this or any seasoning at all that's because we're using the seasoned flour that's packed with seasoning so we're gonna go light on that but you can use a little salt and pepper here a little AP whatever season you like a little Tony's Creole seasoning will work here also rarely whatever seasoning you like here guys but let the onions do their thing in that butter and then we're going in with about two tablespoons of our seasoned flour same seasoned flour that we use for the pork chops we're just going to mix that in immediately you can see the color you can see the seasoning you can smell it too absolutely perfect we're going to cook that off for a second make sure the raw flour taste dissipates and then we're going to deglaze the skillet with some chicken broth that'll thicken everything up for the gravy hit it with a little heavy cream season to taste and we'll get the smothering when I increase the heat to high bring that to a boil quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out so as you can see we have a perfect gravy consistency going now my secret ingredient to this gravy is this a teaspoon of good quality soy sauce it's going to add some Umami and it's going to darken the gravy a little bit right before we go in with the heavy cream this adds a robust flavor it doesn't really taste like Asian food or anything like that doesn't really taste like soy sauce and the actual gravy but it just makes it pop if you've never tried it before trust me on this one give it a try then finally just to round everything out a couple tablespoons of heavy cream let's give that a mix you can just see how nice that gravy looks we're going to taste for season and make any adjustments as always guys taste as you go and adjust the flavor to your preference but this is looking good we're going to add our pork chops in there so they can properly smother now we tasted it and it feels like it needs just a little bit of seasoning so I'm gonna hit it with some AP a little salt and pepper will work as well we're just going to mix that in you got a beautiful onion gravy for your pork chops now speaking of those pork chops it's time to add those back to the party oh man if this doesn't scream comfort food you need to get your hair in checked foreign brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is get my knife and fork digging here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell so I know notifications as well alright folks this is what we call the moment of truth nice and tender pork chop gotta have some Mash extra gravy foreign foreignwhat's up guys welcome back I know summer's on the way and we're supposed to be working on our beach body but I'm in the mood for comfort food and today I'm going to show you how to make these smothered pork chops meet me in the kitchen let's make it happen first things first let's take a look at these ingredients and obviously the star of the show are these bone-in center cut pork chops it doesn't get much better than that you want them to be about a half inch thick or so that's kind of how I like mine if you want to get the thick ones that's totally up to you I'm going to hit them with a very simple seasoning guys because I'm using my all-purpose seasoned flour today so we don't want to add any salt to the mix so I'm going with some Italian seasoning a little extra garlic and we're gonna spice things up a little bit with some cayenne pepper so again guys plenty of seasoning in my seasoned flour so we're not going to go crazy with the salt keep that in mind if you're using your own seasoned flour then obviously you can adjust the seasoning to your preference but today I'm using a little dried Italian seasoning some additional garlic because garlic is great on pork chops great on everything if you ask me we're gonna add a little bit of heat to the situation with some cayenne pepper no need to get too crazy just a little dusting make sure you get that in there I'm going to flip it over do the same to the other side I'm going to add it to some buttermilk and a little bit of hot sauce and this episode is sponsored by stamps.com I gotta be honest guys I couldn't do this without my team especially those that are working in the warehouse helping me ship out all of these products to you guys in a timely fashion when every person moment and penny counts in your business you can't afford to take any of them for granted stamps.com gets it because for the last 25 years they've been helping businesses like mine save time and money that time and money savings helps me focus on my business no one stamps.com has all of my postage needs covered with premium discounts and great rates with stamps.com all you need is a computer and a printer they even send you a free scale so you have everything you need to get started running a business isn't cheap especially when it comes to fulfilling orders for your customers luckilystamps.com has huge carrier discounts up to 84 off USPS and UPS rates plusdamps.com automatically tells you the cheapest and fastest shipping options so set your business up for Success when you get started with stamps.com today sign up at stamps.com Mr make it happen for a special offer that includes a four week free trial plus free postage and a free day digital scale no long-term commitments or contracts required just go to stamps.com Mr make it hack now here guys I'm using some buttermilk this is optional but I do enjoy a buttermilk brine with most things fried chicken or pork the reason why is because buttermilk has a higher acid content which helps to tenderize the meat break down those muscle fibers make sure it's nice and tender and it helps the flour stick to whatever you're frying as well so we're going to add some buttermilk about a quarter of that of hot sauce we're going to add a teaspoon of Worcestershire sauce or as I like to call it worst word in the world sauce that's going to act as a nice little brine or marinade for us we're going to put our pork chops in there for at least an hour you can go up to two maybe even four hours if you want to get them real nice and tender again guys we're not adding a lot of salt to this because my seasoned flour is seasoned to Perfection if you want to try it there's a link for you down in the description box below or we can season your flour however you like I like to use a little chicken bouillon I like to use salt pepper garlic onion powder things of that nature maybe a little Cayenne obviously my AP is in my seasoned flour but you can use whatever seasoning you like on your pork chops guys now we'll let that soak for at least an hour one to four hours put that in the fridge and we'll be back to fry it all right guys so there's a couple things that are perfect for smothered pork chops when it comes to side dishes you can use the rice white rice yellow rice or mashed potatoes I'm a mashed potato guy I feel like it stops up the gravy perfectly and that's what we're going with today here I have two russet potatoes that we've already gone ahead and peeled cleaned chopped up we're going to go ahead and boil those in some salt water then we're gonna make our cream mixture on the side which is comprised of heavy cream butter some Parmesan some garlic we're gonna add some thyme to the party put some aromatics and additional flavor and then we're going to add that to our mashed potatoes now when it comes to mashed potatoes the most common mistake that I see is people adding cold milk and cold butter to mashed potatoes cold butter is not as big of a deal but you don't want to add any cold liquid because it kind of ruins the consistency so I like to warm mine up in the skillet like we're doing right here I have about two or three tablespoons of butter the more the better to that we're gonna add about a tablespoon of garlic and use fresh garlic or minced garlic whatever you got laying around I like to use this garlic paste just because it's easy we're gonna add the thyme to that as well that's going to allow you know we really would just want to infuse the flavor of the time we don't want the time to actually be in there in terms of like the sprigs of time we're going to fetch those out we just want to infuse that herb flavor into the mashed potatoes so once the butter begins to melt and the time is in there we're going in with about a cup and a half of heavy cream you can use one cup of heavy cream and one cup of milk if you want to half and half works really it's a marginal difference between you know whole milk all the way up to heavy cream whatever you typically use whatever you have in the fridge will get the job done but if you want to be super creamy mashed potatoes I suggest heavy cream now the next ingredient that I think takes mashed potatoes over the top is sour cream sour cream just pairs so nicely with potatoes we're going with about a quarter cup of sour cream we're gonna get in there with our whisk and just mix until all of that is combined now at this point you can add whatever you want if you want them to be cheesy you can begin to add some cheese you can add different flavors here chicken bouillon powder kind of jazz it up a little bit if you have that laying around or just a little all-purpose season and you know keep it simple with salt and pepper really can't go wrong today we're going to use a little parmesan though so after a few minutes you can see it's already starting to thicken up nicely we're going to go in with a about a quarter cup of grated Parmesan cheese mix that in you basically have a cheese sauce right here very simple it's going to elevate your mashed potatoes you know you guys know I like to use boars and garlic and herb cheese if you have that in the fridge throw that in here too but I know I use that a lot on the channel so I'm trying to cut you guys a little break I know that stuff can be kind of expensive so right here you have a fantastic sauce to go right over top of your fork tender potatoes get a little spoon shot to show you the consistency just beautiful at this point you want to taste for seasoning so that's what we'll do real quick that's good you'd be surprised at how much you can taste the thyme in this recipe so I'm going to use a little bit of salt and some black pepper and that is all we need for our potatoes all right guys so Shameless plug obviously I have my own seasoned flour that's on the market for sale feel free to use whatever your favorite season flower is or just season up some all-purpose flour at the house today we're going to use mine though and we don't need to add a whole lot to it because it's already seasoned to Perfection so don't go adding any additional salt to it once you get it at home if you do purchase mine because you're going to ruin it but whatever you decide to use guys when you do add it you want to set some aside because you want to use the seasoned flour to make our gravy so if you're season your own flour taste it make sure that it tastes good set that aside that'll be what you use to season or flavor your gravy here in a little bit so we've got about two cups of seasoned flour in there we're gonna bread our pork chops that have been marinating for about an hour should be nice and tender and full of flavor just get in there make sure that there's no bald spots sorry fellas just press down we don't want a super thick breading on these but you want it to be nice and evenly coated like so all right so we're basically on a shallow fry these pork chops 330 340 degrees just shy at 350. I don't want them to get too dark now the key here guys is to make sure that they don't stick to the bottom I'm gonna flip them a couple times to make sure they're cooking evenly getting some nice color oh man those look good got some perfectly fried pork chops you want to pull them just a minute or two before they're done because we'll let them finish in that gravy we're about to make but that right there is a trio of beautiful pork chop now the old school method or the way your grandma used to make it is they'll typically use the oil that you fry the pork chops in to get things started me I'm gonna use butter because butter makes everything better two or three tablespoons of butter to get the party started if you really want to amplify the flavor guys you can use some of that oil but this is the way I've been you know getting used to doing it starting with some butter then we're going to saute our onions we got one yellow onion here that we sliced we want to really caramelize that let it cook down get nice and tender get some beautiful color on the onions and then we'll add our seasoned flour that we preserved earlier all right guys so as you can see the onions are starting to caramelize nicely get some nice color we'll let this roll for another minute or two now as you can see we haven't added a whole lot of season into this or any seasoning at all that's because we're using the seasoned flour that's packed with seasoning so we're gonna go light on that but you can use a little salt and pepper here a little AP whatever season you like a little Tony's Creole seasoning will work here also rarely whatever seasoning you like here guys but let the onions do their thing in that butter and then we're going in with about two tablespoons of our seasoned flour same seasoned flour that we use for the pork chops we're just going to mix that in immediately you can see the color you can see the seasoning you can smell it too absolutely perfect we're going to cook that off for a second make sure the raw flour taste dissipates and then we're going to deglaze the skillet with some chicken broth that'll thicken everything up for the gravy hit it with a little heavy cream season to taste and we'll get the smothering when I increase the heat to high bring that to a boil quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out so as you can see we have a perfect gravy consistency going now my secret ingredient to this gravy is this a teaspoon of good quality soy sauce it's going to add some Umami and it's going to darken the gravy a little bit right before we go in with the heavy cream this adds a robust flavor it doesn't really taste like Asian food or anything like that doesn't really taste like soy sauce and the actual gravy but it just makes it pop if you've never tried it before trust me on this one give it a try then finally just to round everything out a couple tablespoons of heavy cream let's give that a mix you can just see how nice that gravy looks we're going to taste for season and make any adjustments as always guys taste as you go and adjust the flavor to your preference but this is looking good we're going to add our pork chops in there so they can properly smother now we tasted it and it feels like it needs just a little bit of seasoning so I'm gonna hit it with some AP a little salt and pepper will work as well we're just going to mix that in you got a beautiful onion gravy for your pork chops now speaking of those pork chops it's time to add those back to the party oh man if this doesn't scream comfort food you need to get your hair in checked foreign brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is get my knife and fork digging here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell so I know notifications as well alright folks this is what we call the moment of truth nice and tender pork chop gotta have some Mash extra gravy foreign foreign\n"