Pork Chops with Mushroom Gravy |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Meet the Cook: Based on the moist meat method of preparation my grandmother used, this gets passed around the table a second time. Even people who think that pork is dry like it. I serve it with mashed potatoes, peas and cranberry sauce. My husband and I have two grown children and four grandchildren. -Nancy Schilling, Berkeley Springs, West Virginia Ingredients:
1/2 cup king arthur unbleached all-purpose flour, divided |
1/2 cup seasoned bread crumbs, divided |
4 pork chops (1/2 inch thick) |
2 tablespoons canola oil |
1 medium onion, sliced |
2 garlic cloves, minced |
1/4 teaspoon pepper |
3 cups water |
2 tablespoons beef bouillon granules |
1 teaspoon browning sauce, optional |
2 bay leaves |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 cup cold water |
Directions:
1. In a large resealable plastic bag, combine half of the flour and bread crumbs; add pork chops, a few at a time. Seal bag and toss to coat.
2. In a large skillet cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the onion, garlic, pepper and water. Stir in the bouillon, browning sauce if desired and bay leaves; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°.
3. Discard bay leaves. Remove pork to serving platter and keep warm. Let stand for 5 minutes before serving. Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve with pork chops. Yield: 4 servings.
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