Pork Loin Chops With Mushroom Onion Gravy

CulinaryQueen's Note:

My own concoction. I prefer to use self rising flour because it gives a lighter coating, but feel free to use plain/all purpose flour.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 red onion , thinly sliced
• ½ cup mushroom , thinly sliced
• 2 garlic cloves , finely chopped
• 4 pork loin chops
• ½ cup self rising flour
• salt and pepper
• 2 cups chicken stock (cube is fine)
• 2 tablespoons cold water
• 1 tablespoon flour (leftover from dredging)

Directions:

1. Heat olive oil in large fry pan.
2. Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
3. Add garlic and cook 1 minute.
4. In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
5. With a slotted spoon, remove the veggies from the pan and set aside.
6. Brown the chops about 2-3 minutes each side and remove from the pan.
7. Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
8. Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
9. Remove pork to a plate and keep warm.
10. Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
11. Spoon gravy over chops to serve.

Reviews

[SarasotaCook]

I used a pork loin and cut into thick 1 1/2" slices just cuz I had it on hand. It lacked seasoning to me, but I love seasoning. I added some fresh thyme springs and rosemary which I thought really helped, salt and pepper for sure and did season the pork with a little all purpose seasoning (not seasoning salt, just all purpose herbs) on the pork to give it extra flavor. I did use stock for the chicken broth/stock, and used 1 1/2 cups cremeni mushrooms as they add more depth of flavor and white vs red that is what I had. I served mine over a brown rice that I doctored up with scallions, shallots and red peppers which seem to go well. I just wanted more flavors for me and I think the seasoning did it.

[toofunie4u]

I thought these were great. I always make adjustments for myself and I never measure, so I can't say exactly how much of what I used. I did use half of a white onion, mushrooms, a lot of garlic (maybe 5-6 cloves), and I also added frozen french style green beans and a few pieces of frozen sliced squash (wasn't sure how that would go so just a sample this time). I followed steps 1-3. I used thin pork loin chops and cut off the excess fat. I then seasoned the chops with fresh cracked pepper and salt. Then, I sprinked and spread regular flour over them all. I also added more seasoning from Mr. Dash (garlic & herbs plus onion & herbs) over the chops once they were in the pan. I added the frozen veggies (after rinsing for quicker thawing) in at step 7. I did put garlic powder and garlic salt over the thawed out veggies. You do also want to make sure that the chops are not boiling in the chicken stock, but just sitting above the liquid touching it. It will cook differently if you boil them (I ALMOST made that mistake of cooking the chops under the veggies in step 7 instead of on top of veggies). I did use corn starch to thicken my sauce and let me tell you... this dish was wonderful. I served it over rice and with toasted buttered french bread. What a great recipe. Thanks.

[ABT]

I followed the directions as written except that I used regular flour. I will make this again. However, next time I will use less chicken stock. I found the gravy to be too much and a bit too thin. Also, I think I'll thicken the gravy before returning the meat to the skillet. My chops weren't very thin, but they did overcook a little.