Pork Chops With Onion Gravy Food

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 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.

SMOTHERED PORK CHOPS

Steps:

• Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
• In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
• Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
• Serve the chops with the onion gravy spooned on top.

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.

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 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.

ONION PAN-FRIED PORK CHOPS

Steps:

• Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
• Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

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.

CREAMY ONION PORK CHOPS

Steps:

• Sprinkle chops with pepper and salt; transfer to a 4-qt slow cooker. In a large bowl, combine the milk, soups, wine and dressing mix; pour over pork. Cover and cook on low for 8-10 hours or until pork is tender., Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Sprinkle with parsley if desired.

PRUDHOMME'S BAKED PORK CHOPS WITH ONION GRAVY

Steps:

• Combine the seasoning mix ingredients together in a bowl.
• Sprinkle evenly on both sides of the chops, making sure to use all of it.
• Cover and refrigerate overnight.
• Preheat the oven to 400°F.
• Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
• Add the pork chops in batches and brown well (about 3 minutes/side).
• Transfer to a large baking pan.
• Melt the remaining margarine over high heat.
• Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
• Add the remaining 2 cups onions and cook until translucent.
• Add the garlic, remove from heat, and immediately spoon over browned chops.
• Pour the stock around the edges and seal the pan with foil.
• Bake for about 30 minutes, or until the meat is cooked through and tender.
• Remove from oven and serve with rice or mashed potatoes.

PORK CHOPS IN ONION GRAVY

Steps:

• Sprinkle pork chops with salt and pepper, coat with flour. Shake off excess. Cook pork shops in hot oil in a heavy skillet over medium-high heat 3 minutes on each side. Add sliced onion and cook 5 minutes turning chops once.
• Add beer and beef broth cover and reduce heat and simmer 15 minutes or until chops reach desired doneness.
• Remove pork chops reserving onion mixture in skillet. Keep warm.
• Stir together cornstarch and water until thoroughly blended. Stir into onion mixture cook over medium high heat. Stirring constantly 3 minutes or until gravy is thickened and bubbly. Spoon over pork chops and serve immediately.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

PORK CHOPS WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
• Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
• Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.