Porkchopswithbarleypilafandoniongravy Recipes

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PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 9

4 bone-in pork loin chops, 1- inch thick
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.
  • Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.
  • Porky deliciousness!

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY



Southern Smothered Pork Chops in Brown Gravy image

Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!

Provided by TXRachel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons butter
1 onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4 center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
cooking spray

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).

Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g

PORK CHOPS WITH GRAVY



Pork Chops with Gravy image

This is an impressive and elegant dish that can be served to guests. You can use any fresh herbs you like, even the ones you have one hand.-Betty Slivon, Sun City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1 large egg
1/2 cup 2% milk
1-1/2 cups soft bread crumbs
3 teaspoons minced fresh parsley, divided
1 teaspoon minced fresh thyme
4 bone-in pork loin chops (7 ounces each)
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/3 cup canola oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy whipping cream
1/2 cup beef broth

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.

Nutrition Facts : Calories 683 calories, Fat 55g fat (23g saturated fat), Cholesterol 189mg cholesterol, Sodium 933mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

PORK CHOPS WITH ONION GRAVY



Pork Chops with Onion Gravy image

"I came up with this recipe as a quick dinner for a finicky husband who's not too fond of pork chops," writes Amy Radyshewsky from Great Falls, Montana. "But these are so tender and good, he gives them a thumbs up!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (4 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
1 small onion, sliced and separated into rings
1 tablespoon canola oil
1/4 cup reduced-sodium chicken broth
1 envelope pork gravy mix
1/8 teaspoon garlic powder
3/4 cup water

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.

Nutrition Facts : Calories 210 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PORK CHOPS IN COUNTRY ONION GRAVY



Pork Chops in Country Onion Gravy image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a classic pork dinner? Then check out these browned chops served in smooth onion flavored gravy - a delightful skillet meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6

4 boneless pork loin chops (about 1 pound)
2 cups chopped onions
1 cup Progresso™ beef broth (from 32 oz carton)
1/8 teaspoon pepper
1/3 cup fat-free (skim) milk
2 tablespoons Gold Medal™ all-purpose flour

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.

Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 5 g, TransFat 0 g

PORK CHOPS WITH BARLEY PILAF AND ONION GRAVY



Pork Chops With Barley Pilaf and Onion Gravy image

Make and share this Pork Chops With Barley Pilaf and Onion Gravy recipe from Food.com.

Provided by Chef 4TeenSon

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

4 -6 pork chops
1 teaspoon salt
2 (14 ounce) cans chicken broth
2 cups uncooked pearl barley (not the quick-cooking type)
3 jalapeno peppers, finely minced
2 large carrots, chopped into 3/8 pieces
1 1/2 teaspoons dried basil (or 1 1/2 Tablespoons fresh, minced)
1 cup red onion, chopped
2 stalks celery, chopped into 1/4 pieces
1 cup toasted pecan pieces
1 large apple, peeled, cored and chopped into 3/8 pieces
salt & freshly ground black pepper
2 tablespoons butter
3 cups thinly sliced onions
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons all-purpose flour
1 cup chicken stock
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Season pork chops with salt. Heat a large pot over high heat. Brown the pork chops on each side and set aside, reserving drippings and the pan for the gravy.
  • In a separate pot, bring the chicken broth, barley, peppers and carrots to a boil and cook for 10 minutes. Remove from heat and stir in onion, pecans and apple, along with salt and pepper to taste. Spread evenly into a 9x13 inch baking dish. Arrange the pork chops over the barley mix.
  • Cover and bake 1 ½ hours until the barley is tender and the pork has reached an internal temperature of 155 degrees F. (Thickness of pork chops and actual oven temperatures vary.).
  • 50 minutes later, heat the pan used to sear the pork chops over medium heat, add the butter and ¼ cup of the chicken stock.
  • When boiling, scrape any brown remains from the bottom of the pan. Add the onions, syrup and sugar to the pan, stirring occasionally until onions are soft and caramelized, about 15 minutes.
  • Add the flour to the pan and stir constantly for 2 minutes. Add the remaining chicken stock; bring to a boil while stirring. Reduce heat to medium low and simmer uncovered for 15 minutes, stirring occasionally. Season with salt and pepper. Keep warm until the pork chops and barley is done.
  • Serve pork chops with gravy over the top and the barley on the side.

Nutrition Facts : Calories 1039.3, Fat 43.1, SaturatedFat 11.1, Cholesterol 92.1, Sodium 1500.8, Carbohydrate 125.7, Fiber 23.6, Sugar 27.4, Protein 43.4

PORK CHOPS WITH DELICIOUS GRAVY



Pork Chops with Delicious Gravy image

Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!

Provided by ANFMUSICGRL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 4

Number Of Ingredients 10

1 tablespoon butter
4 boneless pork chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
¼ cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey

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.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g

FRIED PORK CHOPS WITH HOMEMADE TABLE GRAVY



Fried Pork Chops with Homemade Table Gravy image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 tablespoons Miss Brown's House Seasoning, recipe follows
1 tablespoon hot sauce
1 teaspoon yellow mustard
4 thin bone-in pork loin chops (about 2 pounds total)
Canola oil, for frying
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
3/4 cup half-and-half
Generous pinch of Miss Brown's House Seasoning, recipe follows
Kosher salt and freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Steps:

  • For the pork chops: Pour the buttermilk into a shallow baking dish and set aside. In another shallow baking dish, stir together the flour and 1 tablespoon plus 2 teaspoons of the House Seasoning and set aside.
  • Stir together the hot sauce, mustard and the remaining teaspoon of the House Seasoning in a small bowl. Rub the seasoning onto both sides of the pork chops. Place the pork chops in the buttermilk and turn to coat completely.
  • Pour enough oil into a large cast-iron skillet to come 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F.
  • Working with one piece at a time, remove the pork chops from the buttermilk, letting any excess drip off. Coat in the flour mixture and carefully add to the hot oil. Fry, turning once, until the chops are browned and reach an internal temperature of 150 degrees F, about 4 minutes per side. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
  • For the table gravy: Meanwhile, drain the oil from the skillet. Melt the butter over medium-high heat, then whisk in the flour and cook for a minute, whisking constantly. Whisk in the half-and-half, a little at a time. Bring the gravy to a simmer and simmer until thickened, whisking occasionally, 1 to 2 minutes. Whisk in the House Seasoning and season with salt and pepper.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

PORK CHOP BARLEY BAKE



Pork Chop Barley Bake image

Dress up plain pork chops by preparing this delicious dish.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 18

1 cup medium pearl barley
1/2 cup chopped onion
1/2 cup chopped celery
4 tablespoons butter, divided
1 garlic clove, minced
2 cups chicken broth
1 cup orange juice
1 teaspoon grated orange zest
1/2 teaspoon dried rosemary, crushed
1/2 cup chopped pecans, toasted
6 bone-in pork loin chops (1 inch thick and 7 ounces each)
Salt and pepper to taste
GLAZE:
1 cup orange marmalade
2 tablespoons orange juice
1 tablespoon prepared mustard
1/2 teaspoon ground ginger
Orange slices and fresh rosemary, optional

Steps:

  • In a large saucepan, saute the barley, onion and celery in 3 tablespoons butter until barley is golden brown and vegetables are tender. Add garlic; cook 1 minuet longer. Stir in the broth, orange juice, zest and rosemary; bring to a boil. Reduce heat; cover and simmer for 35 minutes or until barley is partially cooked. Add pecans. , Transfer to a greased 13x9-in. baking dish. In a large skillet, brown pork chops on both sides in remaining butter. Sprinkle with salt and pepper. Arrange over barley mixture. , Combine glaze ingredients; brush half over chops. Cover and bake at 350° for 45 minutes. Uncover; brush with remaining glaze. Bake 15 minutes longer or until a thermometer reads 160°. Garnish with orange and rosemary if desired.

Nutrition Facts :

PORK CHOPS IN ONION 'N GARLIC GRAVY



Pork Chops In Onion 'N Garlic Gravy image

Tender juicy pork chop dish. Serve with garlic mashed potatoes and you have real comfort food! This gravy can be used with other meats as well.

Provided by Marie

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
6 pork chops, 3/4 inch thick
salt and pepper
1 onion, chopped
4 cloves minced garlic
1/2 cup water
3 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1 dash gravy browning sauce

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.

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