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Pork Chops with Herbed Gravy

 Pork Chops with Herbed Gravy
These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender.
2 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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

2 of 2

Pork Chops with Herbed Gravy (continued)

Directions (continued)

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