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
- 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
- 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 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.
Originally published as Pork Chops with Mushroom Gravy in Country Woman January/February 1997, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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