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Pork Chops with Mushroom Gravy

Meet the Cook: Based on the "moist meat" method of preparation my grandmother used, this gets passed around the table a second time. Even people who think that pork is dry like it. I serve it with mashed potatoes, peas and cranberry sauce. My husband and I have two grown children and four grandchildren. -Nancy Schilling, Berkeley Springs, West Virginia

4 ServingsPrep: 25 min. Cook: 1-3/4 hours

Ingredients

1/2 cup all-purpose flour, divided
1/2 cup seasoned bread crumbs, divided
4 pork chops (1/2 inch thick)
2 tablespoons canola 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

Directions

In a large resealable plastic bag, combine half of the flour and
bread crumbs; add pork chops, a few at a time. Seal bag and toss to
coat.
In a large skillet cook chops in oil over medium heat for 2-3 minutes
on each side or until chops are lightly browned; drain. Add the
onion, garlic, pepper and water. Stir in the bouillon, browning
sauce if desired and bay leaves; bring to a boil. Reduce heat; cover
and simmer for 4-6 minutes or until a thermometer reads 145°.
Discard bay leaves. Remove pork to serving platter and keep warm. Let

2 of 2

Pork Chops with Mushroom Gravy (continued)

Directions (continued)

stand for 5 minutes before serving. 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 with pork chops.
Yield: 4 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.