Pork Chops with Herbed Gravy
These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender.
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
Reviews
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.
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.
No comment left
No comment left