Gravy Baked Pork Chops Food

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

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.

BAKED PORK CHOPS WITH TASTY GRAVY

Steps:

• 1. Pre-heat oven to 350 degrees. Brown pork chops in a small amount of oil on both sides. Place in a single layer in baking dish.
• 2. Pour the fat from the skillet into a small bowl. Return 1 - 2 tablespoons of fat to skillet. With a whisk or spoon, stir the flour and onion soup mix into the warm oil to make a smooth paste. Slowly stir in the boiling water. Make sure to scrape up any tasty bits left in pan! When blended, pour over the pork chops.
• 3. Cover the pork chops with baking pan lid or a double thickness of aluminum foil. Place in oven and bake for 30 minutes, or until chops are tender.
• 4. Remove the pork chops from baking pan and place on a warm platter.
• 5. To make the gravy, slowly stir the sour cream into the liquid in the baking pan, with a whisk or spoon. Reheat, if needed, but do not boil. Serve over the pork chops. Sprinkle with chopped parsley, if desired. Wonderful with mashed potatoes!

GUINNESS PORK CHOPS IN GRAVY

Steps:

• Season the pork with salt and pepper.
• Dredge them in flour and shake off excess.
• Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
• Add the pork in batches and brown well, about 6 minutes per side.
• Transfer the pork to plate and set aside.
• Dredge the onions in flour; shake off excess.
• Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
• Add the onions and garlic.
• Season with salt.
• Cover and cook for 5 minutes, stirring once.
• Uncover and cook for 4 more minutes, stirring occasionally.
• Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
• Return the pork to the skillet.
• Spoon some of the onions over the pork.
• Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
• Cover the skillet with foil, and then the lid.
• Reduce the heat and simmer for 20 minutes.
• Turn the pork over and cook until very tender, about 25 more minutes.
• Transfer the pork and onions to a platter using a slotted spoon.
• Degrease the pan juices.
• Boil the juices until thickened slightly, about 10 minutes.
• Whisk in 1 tablespoon of mustard.
• Add chopped parsley and 1½ teaspoons of balsamic vinegar.
• Taste and add more mustard or vinegar if desired.
• Pour the gravy over the pork.
• Garnish with parsley and serve.

TENDER PORK CHOPS IN GRAVY

Steps:

• Brown pork chops in frying pan. I like to sprinkle with seasoned salt, seasoned pepper and a small amount of garlic salt when browning.
• Remove from pan and place in casserole dish.
• Mix brown gravy mix, soup, and water.
• Place potatoes and onion around pork chops; cover all with gravy mixture.
• Season with salt and pepper.
• Cover and bake at 350 degrees Fahrenheit for 1 hour or until potatoes are tender.

PORK CHOPS AND GRAVY

Steps:

• Dredge chops in seasoned flour.
• Heat oil in a large skillet and brown chops on both sides. Remove to a warming plate.
• Saute onions in remaining oil until translucent, scraping up bits remaining from the chops.
• Stir in soup, gravy mix and water. Blend until smooth and bring to a boil.
• Add chops to gravy, cover, reduce heat and simmer until chops are done, approximately 20-30 minutes depending on the thickness of the chops. This should give you just enough time to peel, cook and mash potatoes or cook rice. Delicious served with either.

BAKED STUFFED PORK CHOPS AND PAN GRAVY

Steps:

• Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
• Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
• Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
• Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
• Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
• Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
• Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

EASY BAKED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Preheat oven to 375°F.
• Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner.
• Season pork chops with garlic salt and pepper.
• Cover pork chops on both sides with FLOUR.
• When oil is hot, brown pork chops on both sides.
• Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan). Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside.
• Take pork chops out of the oven and pour the brown gravy mix into water.
• Return pork chops to the over and bake for an additional 10 minutes.
• Now is the time to make the rice.
• Prepare according to package directions.
• Take pork chops out of the oven and serve with gravy over rice.
• ENJOY!

BAKED PORK CHOPS & APPLE GRAVY

Steps:

• 1.Preheat oven to 350°F.
• 2.Add pork chops to skillet and brown over medium heat.
• 3.Season with salt and pepper.
• 4.Place pork chops in large ceramic casserole dish.
• 5.Add flour, salt, pepper, catsup, chicken stock, brown sugar, balsamic vinegar and applesauce to skillet with pork juices.
• 6.Stir until thickened and smooth.
• 7.Place sliced onions and apples on pork chops.
• 8.Pour applesauce mixture over pork chops.
• 9.Bake 45 minutes or until done.

PORK CHOPS WITH POTATO GRAVY

Steps:

• Coat chops with flour and seasonings.
• Brown in margarine on both sides in skillet.
• Spoon soup over all.
• Cover and cook on low until chops are tender, about 40 minutes.
• Remove chops.
• Cook and stir gravy, scraping down the pan until bubbly and thickened.
• Serve over chops.

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.