Directions:
- In plastic zip bag, add flour, thyme, sage, and salt and pepper
- Dredge chops in flour mixture.
- Place chops in fridge
- Preheat oven to 400.
- In saute pan, add olive oil and onions and cook until tender. I usually let them start to caramelize.
- Remove onions and add a little olive oil to pan.
- Cook pork chops over medium high heat until seared on both sides.
- Remove from pan and put onto baking dish.
- Top chops with half of the cooked onions.
- Bake until done
- In saucepan add water and prepare both gravies together.
- Add other 1/2 of onions to gravy.
- Serve pork chops covered in gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.89 Kcal (1323 kJ) | ||
| Calories from fat | 81.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Cholesterol | 62.27mg | 21% | |
| Sodium | 1347.13mg | 56% | |
| Potassium | 513.7mg | 11% | |
| Total Carbs | 32.25g | 11% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 26.95g | 54% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 2.7mg | 15% | |
| Calcium | 115mg | 12% | |
| Amount Per 100 g | |||
| Calories | 109.44 Kcal (458 kJ) | ||
| Calories from fat | 28.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 14% | |
|---|---|---|---|
| Cholesterol | 21.57mg | 21% | |
| Sodium | 466.7mg | 56% | |
| Potassium | 177.97mg | 11% | |
| Total Carbs | 11.17g | 11% | |
| Sugars | 1.11g | 13% | |
| Dietary Fiber | 1.49g | 17% | |
| Protein | 9.34g | 54% | |
| Vitamin C | 1.8mg | 9% | |
| Iron | 0.9mg | 15% | |
| Calcium | 39.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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