Recipe by jaybee chef
This recipe was originally a Relish recipe, but I'm posting it with my many changes because I felt the original recipe fell a little short of what I had hoped. The milk creates it's own tasty gravy, the downside is it that does not get high marks for presentation since it is monochromatic, but on the positive side it gets big points for flavor. It is comfort food! If that's what you're looking for, you may enjoy this tasty recipe. I've added more spices plus mushrooms, to the original recipe, as well as increased the flour and milk to create more gravy (since we like a little gravy for rice or mashed potatoes).
- 4 pork chops, thick-cut (2 pork steaks also work, but tend to be fattier)
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon granulated onion
- 1⁄2 teaspoon garlic and herb seasoning (or create your own mix)
- 1⁄2 teaspoon dried oregano
- fresh rosemary, 2 short sprigs (1 tsp dried is okay)
- 2 tablespoons garlic, minced (I use pre-minced refrigerated product)
- 8 large button mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil (I use roasted garlic olive oil)
- 2 cups milk, divided (2% or whole)
- chopped parsley (to garnish) (optional)
- chopped scallion (to garnish) (optional)
Directions See How It's Made
- Combine flour, salt, pepper, granulated onion and garlic, and herb seasoning in a zip-lock bag, add chops, and shake to coat. Remove chops to a plate and transfer remaining flour mixture to a small bowl and stir well into that 1/2 C of the milk.
- In a skillet large enough to hold the chops without crowding, heat the oil and butter over medium-high heat and brown the chops about 3 minutes on each side. After the first side is browned, turn the chops, add the minced garlic and sliced mushrooms and continue browning for the 3 minutes.
- Add the oregano and rosemary and the flour-milk mixture and stir well. Cover and simmer over low heat for 30 minutes, stirring occassionally.
- Add the remaining milk, stir and cover again. Cook for another 30 minutes, stirring occassionally.
- Remove chops to platter and stir the remaining sauce well (it has a slightly curdled appearance which is lessened by further stirring). Continue cooking until the sauce reduces to the desired consistency. 5 minutes of cooking will yield about 1/2 C of thick gravy.
- Pour gravy over chops, or serve on the side for rice or potatoes. Sprinkle gravy with parsley or scallions, if desired.