Pork Chops With Tarragon Onion Gravy Recipes

PORK CHOPS WITH TARRAGON-ONION GRAVY

Steps:

• Sprinkle pork chops evenly with salt and pepper. Coat pork with flour. In 12-inch skillet, heat oil over medium-high heat. Cook 4 pork chops in oil 1 to 2 minutes on each side or until browned. Remove from skillet to plate. Repeat with remaining 4 pork chops.
• Reduce heat to medium. Add onion to skillet; cook 3 minutes or until tender. Stir in broth, scraping to loosen browned bits from pan. Return pork and any accumulated juices to skillet. Heat to boiling; reduce heat. Cover; cook 4 minutes or until pork is no longer pink in center. Stir in tarragon.

PORK CHOPS IN ONION 'N GARLIC GRAVY

Steps:

• Lightly salt and pepper chops.
• Brown pork chops in olive oil.
• Add onions and garlic and saute until soft, being careful not to burn.
• Add water and bring to a boil.
• Whisk together flour, chicken broth and browning sauce.
• Add to skillet, stirring well.
• Cover and cook over low heat 30 to 45 minutes or until tender.
• Taste gravy and add additional salt and pepper, if necessary.

PORK CHOPS WITH ONION GRAVY

Steps:

• Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°. , In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

PORK CHOPS WITH TARRAGON

Steps:

• Put the chops on a flat surface and pound them lightly with a flat mallet.
• Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere. Shake off excess.
• Heat the oil in a large, heavy skillet. When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes. Turn the chops and cook until browned on the second side, about 5 minutes. Cook, turning occasionally, about 5 minutes longer. Transfer the chops to a warm platter.
• Pour off the fat from the skillet and add the onion. Cook, stirring, until wilted.
• Add the wine and cook, stirring, about 1 minute. Add the broth and tomato paste and cook, stirring, about 5 minutes. There should be about 3/4 cup of sauce. Add the tarragon and swirl in the butter. Put the chops in the sauce and stir them around until coated on all sides with the sauce. Serve.

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS IN COUNTRY ONION GRAVY

Steps:

• Generously spray 12-­inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork chops in skillet about 6 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm.
• Reduce heat to medium. Add onions to skillet; cook 3 minutes. Stir in broth and pepper. Return pork to skillet; spoon onion mixture over pork. Cover tightly and simmer 12 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°.
• Mix milk and flour in small bowl. Add to skillet; cook 2 to 3 minutes, stirring constantly, until thickened.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS IN ONION GRAVY

Steps:

• Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess.
• Cook pork chops in hot oil over medium- high heat for 3 minutes on each side.
• Add sliced onions and cook for 5 minutes, turning pork chops over.
• Add beef broth, cover, reduce heat, and simmer for 15 minutes.
• Remove pork chops only leaving onions in skillet.
• Stir together cornstarch and 2 tablespoon water.
• When well mixed together, stir in onion mixture.
• Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.

PORK CHOPS WITH TARRAGON SAUCE AND CORNICHONS

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
• Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.