Prep 10 mins
Cook 1 hr
So easy and so good. Most of the prep time is in the cooking. These are fall off the bone tender.
- 5 medium pork chops
- 4 teaspoons beef bouillon
- 3 cups hot water
- 1 medium onion, chopped
- 3 tablespoons oil
- Heat oil on medium high and brown both sides of pork chops.
- Dissolve beef boullion in the 3 cups of hot water and pour over pork.
- Pepper lightly and sprinkle onions over all.
- Cover and lower heat and let simmer for 1 hour. The longer the better.
- Remove chops and keep warm. If you want gravy mix 1 1/2 tbsp flour with 1/4 cup water until there are no lumps. Slowly stir flour mixture into pan and stir until thick. Can be poured over pork chops before serving.
I've been cooking for over 20 years, but could never get a moist, not dry, pork chop. My mother is an excellent cook, but her advice did not work. I made this today and I've never had such a succulent chop! It was more-ish. It's also the first time EVER I've made gravy from scratch. Terrific! A keeper. Thanx. (BTW, I'm not a kid; I'm in my 40's!)
Really? These were the worst. Tough as the sole of a shoe to boil them in liquid for an hour or more. I do not recommend this recipe and it ruined my dinner for family. I was so embarrassed and had to throw most of the meat dish away. What a waste.
I''ve been trying to find a good recipe for tender pork chops, and this is close. Two of the boneless chops were tender and the other two were still dry and tough. I think the crock-pot is the only fool-proof way for me, but I may try this again with less water so that they're not submerged. Great gravy, especially with cranberry rice (#82298).