Quick And Easy Pork N Gravy With Rice Food

FALL APART TENDER PORK CHOPS & GRAVY OVER RICE

Steps:

• Preheat oven to 300ºF.
• Season chops on both sides with seasoning salt, garlic powder and pepper to taste.
• In cast iron skillet (that has a tight-fitting lid), melt 3 Tbl. butter until hot and almost smoking over medium heat. Brown chops on each side, turning every 2 minutes so that they don't curl. When nicely browned on each side, about 6 - 8 minutes total, remove to a small plate.
• Add 3 more Tbl. butter to pan, melt, and add mushrooms and thyme. Sauté until golden, pile onto each chop.
• Turn off heat and move pan to a cool spot.
• Add onions to the bottom of the pan separating into rings, tossing in the butter. Carefully place chops with mushrooms on top of onions.
• In small bowl, whisk together rest of ingredients. Pour slowly and evenly over chops.
• Cover with lid, and pop into 300ºF oven and bake for 2 1/2 hours. (*3 hours if super thick-cut.) Do not lift lid during baking.
• Make rice during last 30 minutes of baking time.
• To serve, place chops onto servings of rice, whisk leftover gravy sauce in pan until creamy, cooled down a little and thickened a bit (this will take a few minutes), and ladle (lots!) of gravy over chops and rice. (*For a richer sauce, whisk in 1 Tbl. sour cream.) Garnish with finely chopped fresh parsley if desired.

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!

QUICK AND EASY PORK N GRAVY WITH RICE

Steps:

• 1. In a large saute pan, heat up your coconut oil and then add your pork cubes and the bone, onion, garlic, celery, mushrooms and green pepper. Browning the meat and making sure that the onions and celery start to turn translucent.
• 2. Once the meat is browned and onions and celery are translucent, add water just to cover mixture, about 2 cups. Add Marmite, carrots, cabbage and bay leaf. Bring to a boil, reduce heat to simmer and cover for about 45 minutes.
• 3. While mixture is simmering, cook your rice per package directions. 1 cup rice per 2 cups water.
• 4. After 45 minutes pork mixture is ready to thicken into a gravy. Take your cornstarch and add about a half cup water mixing well so there are no lumps. Take pan off the heat adding the cornstarch water to the mixture. Replace pan on the heat and turn to medium heat and stir constantly until thickened. Remove promptly from heat, remove bay leaf and serve over rice!
• 5. NOTE: You can switch up this same recipe using chicken breast and chicken broth, beef with beef broth or Marmite. I prefer to use the Marmite since it has a very rich and robust savory flavor. Also, if you dont want rice, this is just as good over egg noodles too.

PORK TENDERLOIN WITH GRAVY

Steps:

• In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.