Makeover Pork Chops With Gravy Recipes

PORK CHOPS WITH GRAVY

Steps:

• In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the bread crumbs, 1 teaspoon parsley and thyme. Sprinkle pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large cast-iron or other ovenproof skillet over medium-high heat, cook pork chops in oil for 4 minutes on each side. Bake, uncovered, at 425° until a thermometer reads 145°, 10-15 minutes., Meanwhile, in second skillet, melt butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in cream and broth. Bring to a boil; cook and stir until thickened, 2 minutes. Serve gravy with pork chops; sprinkle with remaining parsley.

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

MAKEOVER PORK CHOPS WITH GRAVY

Steps:

• In a shallow bowl, whisk egg and 1/2 cup milk. Combine the bread crumbs, 1 teaspoon parsley and thyme in another shallow bowl. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chops in egg mixture, then crumb mixture., In a large skillet over medium-high heat, cook pork chops in 2 tablespoons butter for 4 minutes on each side. Transfer to an ungreased 13x9-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, in the same skillet, melt remaining butter. Stir in flour and remaining salt and pepper until smooth; gradually stir in the cream, broth and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chops; sprinkle with remaining parsley.

GRAVY BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
• In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

PORK CHOPS WITH GINGERSNAP GRAVY

Steps:

• In a skillet, brown chops in hot oil on both sides.
• Drain on paper towels.
• Place chops in a baking dish.
• Drain excess fat from skillet.
• Add onion and 1 1/4 cups water.
• Cover and simmer 2 minutes or until onions are tender.
• Add remaining ingredients.
• Cook and stir just until bubbly.
• Gravy will thicken with the gingersnaps.
• Spoon over chops.
• Bake, covered, in 375 degree oven for 50-55 minutes or until hot-- OR-- cover skillet and allow to simmer on low for 40 minutes.

BROWNED PORK CHOPS AND GRAVY

Steps:

• Combine sage, marjoram, pepper and salt; rub on both sides of chops.
• Lightly coat large nonstick skillet with oil or spray and heat over medium.
• Place chops in skillet and cook 5 minutes, turning once, until chops are barely pink.
• Remove from skillet and keep warm.
• Add onion and garlic to skillet and cook and stir for 2 minutes.
• Add mushrooms and broth and bring to a boil; reduce to a simmer, covered, 3- 4 minutes or until mushrooms are tender.
• Whisk together sour cream, flour and mustard in a medium bowl.
• Whisk in 3 tbl of broth from skillet and then stir sour cream mixture into skillet.
• Cook, stirring constantly, until mixture comes to a boil.
• Serve over pork chops and noodles.