Stupid Pork Chops N Gravy Recipes

Steps:

• In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing., In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm., Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

Steps:

• DREDGE PORK CHOPS IN MIXTURE OF FLOUR SALT N PEPPER.
• BROWN CHOPS IN 3 TBLSPN OF OLIVE OIL...3 MINUTES ON EACH SIDE THEN TRANSFER TO SLOW COOKER.
• SAUTÉ ONIONS, GARLIC N MUSHROOMS FOR 3 MIN THEN POUR THIS OVER PORK CHOPS. ADD TOMATO PASTE N GOLDEN MUSHROOM SOUP n CHICKN BROTH ... ADD CRUSHD RED PEPPER FLAKES...OPTIONAL
• COVER N COOK ON LOW FOR 5-6 HOURS....COMES OUT TENDER N DELICIOUS CAN B SERVED ON MASHD POTATOES, RICE OR EGG NOODLES...ENJOY :)

Steps:

• 1. Place the flour, 1/4 tsp. kosher salt and 1/4 tsp. pepper into a freezer bag. Shake well to combine. Set aside.
• 2. Sprinkle both sides of each pork chop with some salt and pepper. Set aside.
• 3. In a medium size bowl combine the ketchup, grape jelly, lite soy sauce, worcestershire sauce, garlic, oregano, thyme, pepper and water. Mix til well blended. Don't worry if the jelly is lumpy. That will melt during cooking. Set aside.
• 4. Place pork chops in the freezer bag with the seasoned flour. Coat the pork chops well with the flour mixture.
• 5. Heat a very large skillet on med/high. Add 1/2 the olive oil and 1/2 the butter. When hot add 3 pork chops. Do not move them in the pan for about 5 mintues. This will give them a good sear. Then turn them and cook another 3 minutes.
• 6. Remove pork chops and place in a large casserole dish.
• 7. Repeat the frying process with the last three pork chops. And also place them in the casserole dish with the other pork chops.
• 8. Lower the heat to med/low and deglaze the skillet with the wine. Then add all the sauce mixture to the skillet, stirring well for about 3 minutes til jelly melts and the sauce is heated through.
• 9. Pour this mixture over the pork chops and bake covered at 350 degrees for 1 1/2 hours.
• 10. Serve over cooked egg noodles.

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).

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
• In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.