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

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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


  • 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

1 each: 324 calories, 15g fat (3g saturated fat), 107mg cholesterol, 666mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.


  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

Light-Bodied Red Wine

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

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marcook8705 User ID: 3202867 207508
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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