Pork Chops with Herbed Gravy |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon paprika |
dash garlic powder |
2 boneless pork loin chops (6 ounces each and 3/4 inch thick) |
1 tablespoon canola oil |
2 tablespoons chopped onion |
3/4 cup water |
1 teaspoon chicken bouillon granules |
1/4 teaspoon dried basil |
1/4 teaspoon dried thyme |
1 plum tomato, chopped |
Directions:
1. In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat.
2. In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork.
3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a meat thermometer inserted in pork reads 160° and tomato is heated through. Yield: 2 servings.
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