Herb Braised Pork Chops With Creamy Onion Gravy Food

BRAISED HERB PORK CHOPS

Steps:

• Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.

HERB BRAISED PORK CHOPS WITH CREAMY ONION GRAVY

Steps:

• If using half-and-half or light cream, you may need to thicken.
• Melt butter in a large skillet over medium heat.
• Brown pork chops well on all sides--you may have to do this in shifts depending on how large your chops are
• Remove browned pork chops from pan and set aside.
• Add onion to the same pan and saute over medium-low heat until onions are translucent.
• Add the stock, thyme (or herb of choice) and the au jus mix; stir to blend.
• Add pork chops back to the pan and bring to a boil.
• Reduce the heat to low, cover and cook for 20 minutes.
• The au jus gravy mix added enough salt for my taste, but taste the liquid at this point to see if you need to add any to your own taste.
• TO MAKE GRAVY
• Remove pork chops to a plate and keep warm (I usually put them on an oven-proof plate and pop them in a 200F oven).
• Turn heat to medium-high, add the cream, stirring to blend it well, and allow the liquid to reduce by about one third. This should take about 8-10 minutes.
• Thicken if you want thicker gravy.
• SLOW COOKER DIRECTIONS
• Brown chops as in original recipe. Set aside.
• Deglaze browning skillet with stock.
• Add stock, chopped onions, au jus mix and herb(s) to crock pot; stir.
• Lay chops on top of liquid.
• Cover and cook on low 6-8 hours (4-6 on high)**
• Remove chops and stir in cream.
• Turn cooker to high and thicken with either flour or cornstarch (see ingredient list for suggested thickening), if desired (but you'll probably have to).
• Cook on high about 10 minutes.
• **slow cooker times are approximate. Always check at MINIMUM time

BRAISED PORK CHOPS WITH CREAM GRAVY

Steps:

• Spray skillet with non stick spray.
• brown chops on both sides, then add the water and all the spices.
• cover and simmer for 20 - 30 minutes until the chops are cooked thoroughly.
• take the chops out of the pan, set aside and keep warm.
• Combine milk and corn starch, cook in skillet until thick, stirring constantly.
• Place the chops on plates and pour the gravy over them.

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 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 HERBED GRAVY

Steps:

• In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat., In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a thermometer inserted in pork reads 160° and tomato is heated through.

BRAISED PORK CHOPS WITH ONIONS AND ROSEMARY

Steps:

• Preheat oven to 350°.
• Dredge chops by shaking in a paper bag with flour, salt, and pepper.
• Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
• Remove from heat.
• Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
• Put chops back in pan and pan back on heat source and lay onion slices over chops.
• Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
• Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
• Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

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.

HERB-RUBBED PORK CHOPS

Steps:

• In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.