Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings
Juicy meat smothered in a creamy sauce; this is total comfort food! In less than an hour, you can have the most satisfying dish to serve today. Enjoy!
Ingredients:
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½ teaspoon garlic powder
¼ teaspoon paprika
3 tbsp olive oil
¼ c flour
Salt, to taste
4 pork chops
½ teaspoon onion powder
Gravy:
1 beef bouillon cube or 1 tsp better than bouillon
4 tbsp Butter
1/3 c half and half
1 tsp garlic powder
1 tsp low sodium soy sauce, can sub-Worcestershire sauce
¼ tsp dried sage
¼ tsp dried rosemary
2 c chicken broth
2-3 drops of Kitchen Bouquet, optional
1 tsp onion powder
¼ tsp dried thyme
4 tbsp Flour
Directions:
For the Pork Chops:
Sprinkle salt over the pork chops and rub each to coat. Allow the meat to rest for at least half an hour.
Wrap each pork chop with a saran, then use a meat mallet to gently pound it to even pieces.
Add garlic powder, onion, flour, and paprika into a bowl. Whisk everything to combine.
In another bowl, add the seasonings, chicken broth, beef bouillon, and soy sauce. Stir to combine.
Use paper towels to pat dry the pork chops. Add each into the bowl with the flour mixture and toss to coat.
Place a large pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the pork chops in batches, then sear each side for about 2 minutes or until golden brown. Transfer them to a clean plate. Sear the remaining pork chops.
To Make the Gravy:
In the same empty pan over medium-high heat, add butter and allow it to melt.
Add flour, then whisk and cook for about a minute or until it becomes a bit brown.
Stir in the broth mixture and half & half until well incorporated.
Turn the heat down to medium-low, then bring back the pork chops and toss to coat with the sauce. Cover and cook for 10 more minutes.
Serve and enjoy!
Nutrition Facts:
Calories: 497 kcal, Carbohydrates: 15g, Protein: 32g, Fat: 34g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 766mg, Potassium: 668mg, Fiber: 1g, Sugar: 1g, Vitamin A: 493IU, Vitamin C: 9mg, Calcium: 49mg, Iron: 2mg
Ingredients
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 tbsp olive oil
- ¼ c flour
- Salt, to taste
- 4 pork chops
- ½ teaspoon onion powder
- Gravy:
- 1 beef bouillon cube or 1 tsp better than bouillon
- 4 tbsp Butter
- 1/3 c half and half
- 1 tsp garlic powder
- 1 tsp low sodium soy sauce, can sub-Worcestershire sauce
- ¼ tsp dried sage
- ¼ tsp dried rosemary
- 2 c chicken broth
- 2-3 drops of Kitchen Bouquet, optional
- 1 tsp onion powder
- ¼ tsp dried thyme
- 4 tbsp Flour
Instructions
For the Pork Chops:
Sprinkle salt over the pork chops and rub each to coat. Allow the meat to rest for at least half an hour.
Wrap each pork chop with a saran, then use a meat mallet to gently pound it to even pieces.
Add garlic powder, onion, flour, and paprika into a bowl. Whisk everything to combine.
In another bowl, add the seasonings, chicken broth, beef bouillon, and soy sauce. Stir to combine.
Use paper towels to pat dry the pork chops. Add each into the bowl with the flour mixture and toss to coat.
Place a large pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the pork chops in batches, then sear each side for about 2 minutes or until golden brown. Transfer them to a clean plate. Sear the remaining pork chops.
To Make the Gravy:
In the same empty pan over medium-high heat, add butter and allow it to melt.
Add flour, then whisk and cook for about a minute or until it becomes a bit brown.
Stir in the broth mixture and half & half until well incorporated.
Turn the heat down to medium-low, then bring back the pork chops and toss to coat with the sauce. Cover and cook for 10 more minutes.
Serve and enjoy!
