Name: Browned Pork Chops with Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 (3 ounce) boneless pork chops; 1/2 teaspoon dried sage; 1/2 teaspoon dried marjoram; 1/4 teaspoon black pepper; 1/8 teaspoon salt; nonstick cooking spray; 1/4 cup coarsely chopped onion; 2 cloves garlic, minced; 1 cup sliced mushrooms; 3/4 cup reduced-sodium beef broth; 1/3 cup sour cream; 1 tablespoon all-purpose flour; 1 teaspoon Dijon mustard; 2 cups hot cooked noodles; chopped fresh parsley (optional)

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Recipe by Lorac

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Browned Pork Chops with Gravy created by Derf2440

Sauted herb flavored boneless pork chops topped with a deviled mushroom sour cream gravy. From the Recipe Institute.

Ready In:: 30mins
Serves:
Units:

10

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ingredients

4 (3 ounce) boneless pork chops
¹⁄₂ teaspoon dried sage
¹⁄₂ teaspoon dried marjoram
¹⁄₄ teaspoon black pepper
¹⁄₈ teaspoon salt
nonstick cooking spray
¹⁄₄ cup coarsely chopped onion
2 cloves garlic, minced
1 cup sliced mushrooms
³⁄₄ cup reduced-sodium beef broth
¹⁄₃ cup sour cream
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
2 cups hot cooked noodles
chopped fresh parsley (optional)

directions

Trim fat from chops.
Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
Spray large nonstick skillet with cooking spray and heat over medium heat.
Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
Remove chops from skillet and keep warm.
Add onion and garlic to skillet, cook and stir 2 minutes.
Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
Whisk together sour cream, flour and mustard in medium bowl.
Whisk in about 3 tablespoons broth from the skillet.
Stir sour cream mixture into skillet.
Cook, stirring constantly, until mixture comes to a boil.
Serve over pork chops and noodles.
Sprinkle with parsley, if desired.

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RECIPE MADE WITH LOVE BY

@Lorac

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@Lorac

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"Sauted herb flavored boneless pork chops topped with a deviled mushroom sour cream gravy. From the Recipe Institute."

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review by Chef-Boy-I-Be Illin

4/22/2009

YUMMERS! I can't believe no one has rated this in so long. The spice combination on the seared chops was excellent, and the gravy was to die for. I did up the Dijon using 2 tablespoons. Served over Spaetzle with mixed vegetables and a cucumber tomato salad on the side. My partner and I couldn't get enough of the gravy. Thank you for sharing!

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review by WorkingMom2three

1/31/2006

It wasn't what I expected. It was a bit more entailed than my usual week-night dinner, but I wanted to try something new with pork. It wasn't as flavorful as I thought it would be - I think I would use more dijon if I were to make it again, but I'm not sure I will.

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review by Aimee67

12/16/2005

Loved this! I seared the chops but added them back (along w/ the juice from the chops) to the finished sauce and simmered, covered for 5 minutes. I used light sour cream and the result was a very tangy, light, sauce and very tender pork chops. I too served it w/ mashed potatoes. Delicious and simple to put together. Thanks!

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review by DIryshe

12/9/2005

I tried this recipe for dinner tonight. It didn't quite meet my expectations. It was somewhat more spicy than I like. I plan to try it again in a couple of weeks or so and modify it so that it may better suit my taste buds.

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review by mewmew

11/1/2005

I would rate this a 10 if I could! I used italian seasoning on the chops but otherwise followed the recipe. I think using the beef broth really adds to the flavor. DH, who really isn't that fond of porkchops, said it was delicious. I, too, made creamed potatoes. Thanks for a great recipe that I'll will use again and again.

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