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Pork Chops with Herbed Gravy Recipe

Pork Chops with Herbed Gravy Recipe photo by Taste of Home

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These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender.

This recipe is:

Diabetic Friendly

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Pork Chops with Herbed Gravy Recipe

Prep: 30 min. Bake: 30 min.

Yield: 2 Servings

30 30 60

Ingredients

2 tablespoons all-purpose flour
1/8 teaspoon paprika
Dash garlic powder
2 boneless pork loin chops (6 ounces each and 3/4 inch thick)
1 tablespoon canola oil
2 tablespoons chopped onion
3/4 cup water
1 teaspoon chicken bouillon granules
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 plum tomato, chopped

Directions

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.

Nutritional Analysis: One serving with 1/3 cup gravy equals 324 calories, 15 g fat (3 g saturated fat), 107 mg cholesterol, 666 mg sodium, 9 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Originally published as Pork Chops with Herbed Gravy in Cooking for One or Two Cookbook , p182

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pork Chops with Herbed Gravy

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(1-1) of 1 reviews

Reviewed on Apr. 12, 2009 by marcook8705

These turned out great and I will definitely use this recipe again. I followed the recipe exactly, but made a few slight modifications. I didn't have tomato, so I had to leave that out. When I browned the pork chops I cooked the onions with them. While that was cooking, I grabbed a bowl and mixed together the water, basil, thyme, flour, and chicken bouillon. I find that my gravy comes out smoother if I mix the flour with liquid before adding it to the pan. I think next time I make these I will try dipping the pork chops in the flour mixture, and I will forget the plastic bag. The bag ended up being a little messy and the pork chops weren't evenly coated. Other than that, I think I'd keep everything the same.