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Country Pork Chops With Mushroom Gravy

8 Pork chop, (1 1/2-inch thick) c
2 c Onion, (2 medium) sliced 10 1/2 oz Canned chicken broth
1/4 ts Ground thyme
1/4 ts Garlic powder
1/4 c Water
3 tb All-purpose flour
1/4 ts Salt
1/8 ts Pepper
2 c Mushroom, (8 ounces) sliced
1 8 oz. contai Land O'Lakes Light
Sour cream, (1 cup)

Heat oven to 350 degrees F. 2. In 10-inch skillet brown pork chops over medium-high heat (1 to 2 minutes per side). Season both sides with salt and pepper; place in 13x9-inch baking pan and cover with onions. 3. Add chicken broth, thyme and garlic powder to drippings in skillet. Stir; pour over pork chops and onions. 4. Cover with foil; bake for 60 to 70 minutes or until tender. Place on serving platter; keep warm. 5. Pour liquid from baking pan into 10-inch skillet. Cook over medium heat until mixture just comes to a boil (1 to 2 minutes). Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix. Slowly stir flour mixture into hot liquid in skillet. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 minute. Add mushrooms; cook 2 minutes. Reduce heat to low. 8. Stir in Light Sour Cream. Continue cooking, stirring constantly until heated through (1 to 2 minutes). Serve gravy over pork chops.

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