Prep 15 mins
Cook 1 hr 5 mins
A creamy delicious pork platter with a creamy gravy. Dress it up with crackled red skin potatoes. Best of all I made this for under $5.00.
- 2 tablespoons olive oil
- 4 boneless pork chops (1.5 Lbs.)
- coarse salt
- fresh ground pepper
- 2 cups milk
- 5 sprigs thyme, plus
- 1 teaspoon fresh thyme leave
- 1 tablespoon cornstarch
- 1 tablespoon water
- Begin by heating the oil over medium heat.
- Season the pork chops and then cook for three minutes on each side or until the meat is browned.
- Remove from skillet and put on a baking sheet.
- Drain fat from skillet and return to low heat.
- Place pork back in the skillet and then add the milk and thyme sprigs.
- Bring this to a boil over high heat, cover and reduce the heat to low.
- Simmer for 22 minutes, then turn pork and simmer for 22 more minutes.
- Remember the heat should be on low.
- Remove pork to a serving platter and cover to keep warm.
- Return skillet to medium heat and bring juices to a boil.
- Pour whisked combination of water and cornstarch into the skillet and bring together to a boil for just 1 minute.
- You can use a food processor to puree the gravy or if you don't mind it lumpy just serve it as is poured over the meat.
I took a picture, but with the gravy it was monochromatic, and didn't photograph well. These were really good. I made the recipe as stated, except I used Cavenders Greek Seasoning instead of just salt and pepper on the pork chops. I felt just the salt and pepper wouldn't be enough. I made the gravy as stated. But I think it would be better if you reserved a tablespoon of grease, and made the gravy with flour, adding the milk slowly. I had no lumps, but I whisked the whole time. My son thought I just used Cream of Chicken Soup, so I spent alot of time making the gravy that I really didn't need to spend. This was good, but not extraordinary.