Pork Chops With Herbed Gravy Recipes

PORK CHOPS WITH HERBED GRAVY

Steps:

• In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat., In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a thermometer inserted in pork reads 160° and tomato is heated through.

PORK CHOPS WITH HERBED GRAVY RECIPE RECIPE - (4.4/5)

Steps:

• In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat. In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a meat thermometer inserted in pork reads 160° and tomato is heated through. Yield: 2 servings.

PORK CHOPS WITH HERBED CREAM SAUCE

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

BROWNED PORK CHOPS WITH GRAVY

Steps:

• Trim fat from chops.
• Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
• Spray large nonstick skillet with cooking spray and heat over medium heat.
• Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
• Remove chops from skillet and keep warm.
• Add onion and garlic to skillet, cook and stir 2 minutes.
• Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
• Whisk together sour cream, flour and mustard in medium bowl.
• Whisk in about 3 tablespoons broth from the skillet.
• Stir sour cream mixture into skillet.
• Cook, stirring constantly, until mixture comes to a boil.
• Serve over pork chops and noodles.
• Sprinkle with parsley, if desired.

HERBED PORK ROAST WITH GRAVY

Steps:

• Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.