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Pork Chops with Herbed Gravy Recipe
Pork Chops with Herbed Gravy Recipe photo by Taste of Home

Pork Chops with Herbed Gravy Recipe

Publisher Photo
These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pork Chops with Herbed Gravy in Cooking for One or Two Cookbook 2003, p182

Nutritional Facts

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.

Light-Bodied Red Wine

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

Reviews for Pork Chops with Herbed Gravy

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MY REVIEW
Reviewed Apr. 12, 2009

"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."

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