Recipe by Chef-Boy-I-Be Illinois
But they're not for breakfast! I don't know why they're called breakfast chops, but they're very thin loin chops that come 4-5 to a 1/2 pound package. My partner's mother made these when he was growing up and he requests them often. I make dark gravy, rather than the typical milk gravy, to go with them. This is a very quick and satisfying cool weather meal.
SEASON AND FRY CHOPS
- 1 lb thinly sliced pork chop (commonly known as breakfast chops)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 -2 tablespoon oil (for frying)
- 3⁄4 cup dry red wine
- 3⁄4 cup water
- 1 tablespoon beef base or 1 tablespoon bouillon
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 1 sprig fresh rosemary or 1 teaspoon dried rosemary
- 2 tablespoons cornstarch, dissolved in
- 1⁄4 cup water
Directions See How It's Made
- Season the chops well and fry on both sides in oil until brown and crispy.
- Combine ingredients for gravy using whisk and pour over chops in pan.
- Cover and let simmer 10 minutes.
- Remove chops and thicken gravy with corn starch and water to desired thickness.
- Gravy is good over mashed potatoes, rice or noodles.