Pork chops with mushroom gravy a chops get passed around the table a second time. Even people who think that pork is dry like it. I serve it with mashed potatoes and peas. From Nancy Schilling of Berkeley Springs West Virginia.
1/2 cup all-purpose flour, divided
1/2 cup seasoned bread crumbs, divided
4 pork chops (1/2 inch thick)
2 tablespoons vegetable oil
1 medium onion, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
3 cups water
2 tablespoons beef bouillon granules
1 teaspoon browning sauce, optional
2 bay leaves
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup cold water
In a shallow bowl, combine half of the flour and bread crumbs; coat the pork chops.
In a large skillet over medium heat, brown pork chops on both sides in oil. Add onion, garlic, pepper and water.
Stir in bouillon, browning sauce and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until pork is tender.
Remove bay leaves. Remove pork to serving platter and keep warm.
Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices.
Bring to a boil, stirring constantly until thickened and bubbly.
Stir in the remaining bread crumbs. Serve over pork chops. Yield: 4 servings.
|Pork chops with mushroom gravy|