PORK CHOPS WITH GRAVY
This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.-Betty Slivon, Sun City, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes., Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.
Nutrition Facts : Calories 683 calories, Fat 55g fat (23g saturated fat), Cholesterol 189mg cholesterol, Sodium 933mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
PORK CHOPS WITH COUNTRY GRAVY AND MASHED POTATOES
Make and share this Pork Chops With Country Gravy and Mashed Potatoes recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle 1/4 t salt over both sides of pork.
- Add 1 teaspoon butter to pan, stirring until butter is melted.
- Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
- Combine low-fat milk and flour, stirring with a whisk.
- Add the milk mixture to pan, stirring with a whisk.
- Stir in remaining 1/2 t salt, poultry seasoning, and black pepper.
- Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
- While pork cooks, prepare potatoes according to package directions. Serve with pork.
Nutrition Facts : Calories 387.5, Fat 9.6, SaturatedFat 3.9, Cholesterol 95.6, Sodium 1189.2, Carbohydrate 33.5, Fiber 2.3, Sugar 6.4, Protein 39.5
PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.
SLOW-COOKER PORK CHOPS
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
OLD COUNTRY STYLE PORK CHOPS AND POTATOES
This recipe comes from my Nona. It is super easy, flavorful, and cheap... I love it because it makes my house smell just like my Nona's house and it is fool-proof! The slow cooking makes the pork chops just fall apart with a fork.
Provided by crotutu
Categories Low Cholesterol
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- In a large cast iron skillet or oven-proof pan, heat olive oil over medium heat and add onions. Saute onions until they are soft and translucent.
- Add the pork chops and brown on each side. Once pork chops are browned, add in potatoes, positioning them in between the pork chops so that they are in contact with the skillet (not on top of pork chops).
- Whisk in 1 tablespoon of flour into 8 oz of beef broth and then pour into the skillet. Bring to a boil.
- Cover the skillet and transfer to the oven.
- After about 2 hours reduce the heat to 250 degrees and allow to continue to slow cook for another 2.5 hours.
- Whisk remaining flour into remaining beef broth. (If you want more gravy, use more broth. If you want a slightly thicker gravy, add a little extra flour.) Pour the mixture into the skillet and raise the temperature of the oven back to 300 for the remaining 30 minutes of cooking time.
- Serve and enjoy with some hot bread and butter and a salad and you're good to go!
Nutrition Facts : Calories 907.3, Fat 45.9, SaturatedFat 10, Cholesterol 137.3, Sodium 557, Carbohydrate 73.3, Fiber 7.8, Sugar 6.7, Protein 51.1
COUNTRY PORK CHOP DINNER
Jean Lawson shares this treasured recipe that pairs tender chops with hearty carrots and potatoes. "This satisfying supper, smothered in a golden sauce seasoned with thyme, is truly spirit-warming," notes the Dover, Delaware cook.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 362mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
PORK CHOPS WITH ONIONY MASHED POTATOES AND CIDER GRAVY
I usually just use my pressure cooker for making beans but have been experimenting with bone-in meats and enjoying the results! Caramelized onions really boost the flavor in the mashed potatoes, and you can't go wrong with a gravy that has apple cider and Dijon mustard!
Provided by LauraF
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 56m
Yield 2
Number Of Ingredients 15
Steps:
- Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
- Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
- Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
- Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
- Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
- Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.
Nutrition Facts : Calories 720.1 calories, Carbohydrate 64.9 g, Cholesterol 114.2 mg, Fat 29.8 g, Fiber 7 g, Protein 38.6 g, SaturatedFat 12.4 g, Sodium 1447.9 mg, Sugar 18.6 g
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- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
- Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
- Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
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- Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder. Dredge the pork chops in the flour until fully covered on both sides. Heat oil in a large skillet. Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked. Remove chops from pan, place on plate and cover to keep warm.
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