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"I came up with this recipe as a quick dinner for a finicky husband who's not too fond of pork chops," writes Amy Radyshewsky from Great Falls, Montana. "But these are so tender and good, he gives them a thumbs up!"
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 pork chop with 3 tablespoons gravy equals 210 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 528 mg sodium, 6 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Originally published as Pork Chops with Onion Gravy in Simple & Delicious March/April 2008, p23
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on May. 14, 2013 by ferretmama
This was a favorite go-to recipe for years when I cooked for the local Moose Lodge. Still use it at home now that I'm retired. Have shared the recipe with many friends over the years.
Reviewed on Apr. 25, 2013 by mlv147
Had this for dinner tonight was very good the pork chop was was very tender and easy to make.
Reviewed on Apr. 16, 2013 by DarleneI
Delicious! Used brown gravy mix and browned my pork chops 5-6 minutes on each side. Added to "my favorites" recipe file.
Reviewed on Apr. 10, 2013 by maddydeh
This was an excellent recipe and fairly fast (and easy) to make. I did not have pork gravy mix, so I used brown gravy mix. It still came out tasting great, the color was just darker than the picture of the original recipe. I only used 2 pork chops (boned), but kept all the other ingredients the same. The gravy was nice and thick, but be careful, it thickened very quickly--in about 1 minute, so it did not need the 3-4 minutes per the recipe. This one is a keeper for us!
Reviewed on Apr. 10, 2013 by GoodLuckBear
I make my pork chops like this all the time. I do make adjustments for the sodium and oil though. I don't use oil when browning the chops and I add the onions after I brown the chops and add the chicken broth. I also simmer the chops about 35 minutes covered and it makes them nice and tender. I use Mrs. Dash original instead of the salt and I don't use a gravy mix. To make my own gravy I use 2 tablespoons of corn starch dissolved in a small amount of water to 2 cups of meat juice. There should be plenty after simmering. Remove the chops to a warm platter (keep warm) and bring the juice to a boil. Add the corn starch using a whisk and boil until thickened. Serve with chops. This is so flavorful you will not miss the salt.
Reviewed on Apr. 10, 2013 by Sloyer1
Soooooooo! Good
Reviewed on Apr. 10, 2013 by AnneTarver
I make my own gravy all the time. Pour off all but 3-Tbsps of oil from frying pork chops. Add enough all-purpose flour to make a thin paste. Brown flour slightly. Add enough water to make a thin gravy. I always make it thin to begin with, and let it simmer until thicker. Add salt and pepperto taste. The longer it simmers, the better the flavor. Easy as that!
Reviewed on Apr. 10, 2013 by Polecat54
OMG, the salt content is so high, blood pressures would be sky high
Reviewed on Oct. 02, 2011 by GaleMarie51
I made this without the use of gravy mix and it was very good. My mother used to make gravy with everything by just creating a roux with some of the cooking oils and meat juices and water. I have always followed her lead and never been disappointed. My husband is always surprised at how easy it is to make gravy and how good it tastes. Does require addition of salt though.
Reviewed on May. 21, 2011 by bburke2k10gb
Prepare a couple times a month for my meat-n-potato loving husband. Healthier without bad-fat real meat gravy, it is easy, tasty and perfect for week nights. Serve with instant Idahoan garlic roasted mashed potatoes to treat even non M-P fans!
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