Ideas about Pork Chop Gravy...need suggestions

Smothered? If I wanted a real good gravy w pork chops, I'd do em smothered.

Liberally season the chops. Brown them in the skillet. Take them out and set aside. Deglaze the skillet w some wine. Add in beef or chicken stock. Whisk in flour, worcestershire and a bit more seasoning.

Put the chops back in and simmer til theyre cooked through.

If you just want a gravy on the side...

Deglaze with white wine. Add stock, worcestershire, seasonings, then flour. A little sour cream will give you a creamier gravy.

I heavily season and lightly flour my chops. brown on both sides then remove. Then I caramelize a ton of onions. deglaze plan with beef stock, re-add my pork chops and toss em in the oven until tender.

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I flour before. Brown the chops. Take them out when browned and set aside. I will add more flour at that point if I think I need it and brown that a bit. Then, I add onions or whatever if I want those, and sautee. I add liquid after that and it's usually chicken stock. I get the consistency I want, season if necessary, and put the chops back i to simmer. I add more stock if I need it.

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I do this, but throw some sweet potatoes in about the last 45 minutes of cooking.

Adds a great sweetness, which really compliments the pork chops. You could also even add a little drizzle of Steen's syrup, as well.

Wow. These aren't the traditional recipes for pork chop rice and gravy I would of expected. I rinse and pat my chops dry and season generously. Brown the shite out of them until your pot is caked with browned drippings remove meat. Add chopped onion, bell pepper and garlic and cook scraping until tender. Pour in a couple cups of chicken stock and it will bubble up to a dark brown gravy. Return chops and cook covered on low until fork tender.....

That's pretty much what I do, except I flour the chops a bit to make more brown stuff to scrape and give a little body to the gravy.