Saturday, September 1, 2012

Braised Pork Chops with Mushroom Cream Gravy

I was going through some old recipe cards of mine and came across this pork chop recipe that I used to make quite often years ago.  I'm not quite sure why I haven't made this in a while.  It is very delicious.  I served this with a side of brown rice.

4 loin bone-in pork chops, 1/2" thick
salt and pepper to taste

1 cup water
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp dried thyme leaves
1/2 tsp Worcestershire Sauce
1 TBS dried parsley flakes
1 - 8 oz. package sliced mushrooms, optional

4 TBS flour
1 - 2 cups milk 

Season both sides of pork chops lightly with salt and pepper.  Brown pork chops on both sides in lightly oiled skillet over medium-high heat.

Mix together the water, salt, onion powder, thyme and Worcestershire Sauce.  Carefully pour this mixture over the pork chops.  The water will steam and splatter when adding it to the hot skillet so pour slowly and very carefully.  Sprinkle the chops with parsley.  Add mushrooms.

Cover; simmer on low for about 20-30 minutes or until the chops are tender.  Continue to add more water if the water evaporates.

Remove chops and mushrooms from skillet.  Keep warm.  If the water has fully evaporated from the skillet, add about a cup of water to deglaze the  pan.

In a small bowl, combine flour and one cup of the milk.  Blend until smooth.  Gradually stir this into the hot mixture in the skillet.  Cook until thickened.  Stir constantly.  Add the mushrooms back to the pan.  (I removed the mushrooms because it is somewhat difficult to stir the gravy til it is smooth when there are mushrooms in the gravy).  You may need to add more milk to get the gravy consistency that you prefer. 

Serve mushroom gravy over the pork chops.

Makes 4 servings


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