I don't eat pork chops to often, but when I do, I like to cook them in onion gravy because they taste so goood.
- Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess.
- Cook pork chops in hot oil over medium- high heat for 3 minutes on each side.
- Add sliced onions and cook for 5 minutes, turning pork chops over.
- Add beef broth, cover, reduce heat, and simmer for 15 minutes.
- Remove pork chops only leaving onions in skillet.
- Stir together cornstarch and 2 tablespoon water.
- When well mixed together, stir in onion mixture.
- Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.
Wow!! I'm an experienced cook & I read all reviews before making this. I had bone in chops, I did not measure the flour to coat the chops but I did keep it light. I cooked chops until browned well (much longer than 3 mins per side.) I doubled the beef broth (used bouillon cubes) & doubled the cornstarch & COLD water mixture. I'm not a huge gravy fan but always want to have enough gravy/sauce. I LOVED THIS GRAVY!!! I made mashed potatoes, southern green beans & took another reviewer's idea & made biscuts. I could not get enough of the gravy! I put some over our dogs food & they lost their minds lol. There are no leftovers & the house smells incredible still. Thanks so much for sharing this recipe & for your accuracy!
I have been using this recipe for years. This is a quick and easy recipe and the pork chops come out so tender and the gravy is to die for. My hubby and I love using bread to clean our plates for the rest of the gravy. I also like to treat myself to just bread with this amazing gravy. Thanks for post such an awesome recipe that is used in our household!
This recipe was pretty good and had some really good potential. Even my husband, who is not a big fan of dark gravy and onions, really liked it. My only complaint is that there didn't seem to be enough gravy (the chops soaked up quite a bit of it.) It would've been nice to have more to put on the potatoes as well as the chops. Then again, I come from a long line of gravy lovers. Maybe it would be better if I doubled the recipe next time. And, yes, there will be a next time. :) UPDATE: I haven't used this recipe for pork chops in a while, but I have adapted it for cube steak, using a similar cooking method and doubling the beef broth to one cup.