Prep 30 mins
Cook 15 mins
These are a crowd pleaser! It spicy and tasty and the gravy goes great over rice. The recipe comes from "Olympic Celebrations, Southern Style" booklet from the Southern Living Cooking School. This is good down-home cookin'!
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper, divided
- 1⁄2 teaspoon ground red pepper, divided
- 4 pork chops (1-inch thick, bonless)
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 4 green onions, tops and all, chopped
- 1 beef gravy, package (1.61-ounces, Pioneer Brown Gravy brand recommended)
- 1 cup reduced-fat milk, divided
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 cup water
- 1⁄2 teaspoon dried thyme
- Combine flour, salt, 1/4 teaspoon red pepper & 1/4 teaspoon black pepper; dredge pork chops in mixture. Heat 1 tablespoon oil in a large nonstick skillet; add pork chops and cook over medium heat until browned on both sides. Remove from skillet and set aside. Add remaining oil to skillet; add garlic and green onions. Cook, stirring constatnly, 3 minutes.
- Combine gravy mix and 1/2 cup milk; whisk until blended. Add tomatoes, remaining milk, water, remaining red pepper, remaining black pepper and thyme to skillet; bring to a boil. Add gravy mixture and stir until smooth, using a wire whisk. Arrange pork chops in skillet, turning to coat with sauce; cover, reduce heat and simmer 15 minutes.
- This recipe can be doubled if cooked in a duch-oven. It's okay if pork chops overlap one another.