Community Pick
Pork Chops In Onion 'N Garlic Gravy
"Tender juicy pork chop dish. Serve with garlic mashed potatoes and you have real comfort food! This gravy can be used with other meats as well."
photo by VickyJ
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
directions
- Lightly salt and pepper chops.
- Brown pork chops in olive oil.
- Add onions and garlic and saute until soft, being careful not to burn.
- Add water and bring to a boil.
- Whisk together flour, chicken broth and browning sauce.
- Add to skillet, stirring well.
- Cover and cook over low heat 30 to 45 minutes or until tender.
- Taste gravy and add additional salt and pepper, if necessary.
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Reviews
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This was great! The pork chops turned out tender and juicy. I didn't have any browning sauce so I used beef boullion and ended up with a dark, rich, delicious gravy. Definately a keeper. -
Very easy, and lighter than I expected. Nice that it's all in one skillet. -
I made this recipe exactly as posted and it was tender & delicious - an easy weeknight meal! This is definitely comfort food and my husband loved the extra gravy. Thanks, Marie! -
My dad’s mom “Mammy” taught me so many wonderful recipes as I was growing up; dinner at her house was always an absolute masterpiece of butter, comfort and flavor. I was just telling my husband about her garlic gravy pork chops the other day and this recipe NAILED IT! Sadly she’s no longer with us but this recipe makes me feel like I’m in her kitchen all over again; Johnny Mathis playing, the exhaust fan over her stove running and her saying “Pete! Time for supper!” Thank you food.com; she always just whipped this up and I never got to ask her for her recipe. -
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Great easy recipe. Makes a lot of sauce. Not quite as tender as cooking in the slow cooker.
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Tweaks
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I couldn't find any pork chops that were 3/4 inch thick, so used 1-in thick chops instead. It was just my bf and I, but I decided to make the full amount of gravy for 2 chops. Am I glad I did! I used what I had left of a white onion, which was prob half a cup worth, and then chopped up half a Vidalia sweet onion. I minced 3 cloves of garlic b/c they were fairly large. I had leftover from a previous dish probably 7 ounces of chicken broth, so made up another 8 ounces using a chicken boullion cube. Kept the half cup of water and oil the same amount. This was so flavorful and moist. The gravy didn't quite thicken up due to having a bit more chicken broth than the recipe calls for, so I added a bit more flour after the chops were done. I browned the chops about 7 mins on one side, and maybe 5 mins on the other, and they finished cooking in 30 mins in the gravy, even though they were thicker than the recipe calls for. I added extra pepper to the gravy, but no extra salt, except for what I had sprinkled on the chops earlier. I was surprised, the onions and garlic practically disintegrated into the gravy. The gravy tasted wonderful over the chops and white rice. I also served this w/a can of corn. Thank you Marie for a delicious and simple pork chop recipe. :) Bf also said "yummy" several times. UPDATE: I don't think I mentioned that this gravy freezes well. :) I browned 2 thin, boneless chops in a bit of oil sprinkled w/salt and pepper, then dumped in the frozen leftover gravy, covered and simmered for about 20 mins. Worked great, and still tasted delicious. The color was darker than the freshly made gravy, but it didn't affect taste at all. The gravy had been in the freezer for over a month in a plastic Ziplock freezer container. It would prob freeze fine in a freezer bag, too. ANOTHER UPDATE: Made again using 2 1/2 inch thick boneless chops, 1 whole Walla Walla onion, and about 8oz of Herb Ox brand sodium-free chicken boullion/water and the remaining broth made of Knorr chicken boullion/water. Kept all other ingredients the same as recipe states, finished in 30 mins. Even with the use of the mix of chicken boullions and the sweet onion instead of a white onion, this was still very good, bf also said "very good". I also might have used more than 1 tbsp of olive oil. I must have chopped my onion smaller last time, because this time there were pieces of soft onion in the gravy instead of disintegrating like they did last time (fine with us though, we love onion pieces).
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
