As a southern woman, I believe it is my duty to consume and serve comfort food on Sundays. Comfort foods, like fried pork chops smothered in gravy, set the tone for a good week. And it’s the obvious choice when you’re feeling a little blue because the weekend has suddenly passed. If you eat dinner at my house on a Sunday, it’s almost always something fried.
If you’re one of those healthy people who doesn’t understand the south’s cultural alliance to fried foods, then I’m sorry…I don’t think we can be friends.
- 4 bone-in thick cut pork chops
- 3 tablespoons butter
- ¼ cup flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 cup heavy cream
- 2 ounces blue cheese crumbled
- Salt and pepper to taste
In large skillet, melt butter on medium-high heat. Combine flour, paprika, garlic powder, salt and ground pepper in mixing bowl. Dredge pork chops in mixture, generously coating both sides. Fry pork chops until golden brown, about seven minutes on each side. Remove from pan, set aside.
To make gravy, turn pan to high heat, scraping browned bits from pan. Add heavy cream and bring to a boil. Reduce heat to low. Slowly stir is cheese and whisk until sauce thickens. Add salt and pepper to taste.