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.

Ingredients 

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

Method 

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.