Recipe by 2Bleu
You won't find these at the Aweful Waffle! The gravy will be a white, thick country style gravy. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Top Review by gailanng
Diary #4--Confessions of a housewife: Day 212, Page 63 Paragraph 2--"Spent 7 hours on the computer today. Hurriedly prepared dinner with a wonderful saucy pork chop recipe. Swore to DH it took hours which conjured accolades of compliments." That's my story and I'm sticking to it! Made for PRMR.
- 4 pork chops, center cut (1/2 inch thick)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- flour (for dredging)
- 1⁄4 cup vegetable oil
- 2 onions, sliced
- 6 ounces mushrooms (optional)
- 1 1⁄2 tablespoons flour
- 1 1⁄2 cups chicken broth
- 1⁄2 cup heavy cream
Directions See How It's Made
- Season pork chops with salt, and pepper, paprika and garlic powder. Coat completely with flour.
- Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside.
- Add sliced onions & mushrooms to the pan drippings and cook for 1 minute. Add the 1 1/2 tbsp flour. Continue to stir until onions and flour begin to brown slightly.
- Add chicken broth and heavy cream and bring to a boil, stir until incorporated. (add more broth if too thick to your liking).
- Return pork chops to the gravy. Cover skillet, reduce heat and simmer for 50-60 minutes or until gravy is thick and pork chops are tender.