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Pork Chops with Herbed Gravy

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

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

Directions

  • 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 tomato. Bake 5-10 minutes longer or until a thermometer inserted in pork reads 160° and tomato is heated through.

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Reviews

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Average Rating:
  • gunslinger
    Sep 2, 2019

    The chops were very tender and the gravy was very tasty! I doubled the gravy ingredients since I was making mashed potatoes . I just put my flour in a pie pan to coat instead of using a plastic bag. I also had my chops wet so the flour would stick to them better. I will definitely make this again.

  • marcook8705
    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.

  • madelin hoggard
    Jan 21, 2009

    No comment left

  • amy
    Oct 27, 2007

    No comment left