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Pork Chops with Mushroom Gravy
I found this on another board, posted by Jennifer F.
Pork Chops with Mushroom Gravy
1/2 cup all-purpose flour, divided
1/2 cup seasoned bread crumbs, divided
4 bone-in pork loin chops ( about 1/2 inch thick)
2 T. vegetable oil
1 medium onion ,sliced
2 garlic cloves minced
2 tsp Worcestershire sauce
1/4 teaspoon pepper
Pinch sugar
3 cups water
2 T. beef bouillon granules
2 bay leafs
1 can (4-1/2 ounces) sliced mushrooms, drained
1/2 cup cold water
In a shallow bowl, combine 1/4 cup flour and 1/4 cup bread crumbs;coat the pork chops. In a large skillet over medium heat, brown the chops on both sides in oil. Remove to a plate. In the same pan add onions and garlic and saute for 1minute. Add the water, pepper, Worcestershire sauce, sugar, bouillon, and bay leaves. Bring to a boil, stirring occasionally. Put the pork chops back in the skillet. Reduce heat ;cover and simmer for 1-1/2 hours or until pork is tender.
Remove bay leaves. Remove chops to a serving platter and keep warm. Add mushrooms to the skillet. Combine cold water and the remaining 1/4 cup of flour until smooth; stir into pan juices. Bring to a boil ,stirring constantly until thickened and bubbly. Stir in the remaining 1/4 cup of bread crumbs.Serve over pork chops. 4 servings.
Pork Chops with Mushroom Gravy
1/2 cup all-purpose flour, divided
1/2 cup seasoned bread crumbs, divided
4 bone-in pork loin chops ( about 1/2 inch thick)
2 T. vegetable oil
1 medium onion ,sliced
2 garlic cloves minced
2 tsp Worcestershire sauce
1/4 teaspoon pepper
Pinch sugar
3 cups water
2 T. beef bouillon granules
2 bay leafs
1 can (4-1/2 ounces) sliced mushrooms, drained
1/2 cup cold water
In a shallow bowl, combine 1/4 cup flour and 1/4 cup bread crumbs;coat the pork chops. In a large skillet over medium heat, brown the chops on both sides in oil. Remove to a plate. In the same pan add onions and garlic and saute for 1minute. Add the water, pepper, Worcestershire sauce, sugar, bouillon, and bay leaves. Bring to a boil, stirring occasionally. Put the pork chops back in the skillet. Reduce heat ;cover and simmer for 1-1/2 hours or until pork is tender.
Remove bay leaves. Remove chops to a serving platter and keep warm. Add mushrooms to the skillet. Combine cold water and the remaining 1/4 cup of flour until smooth; stir into pan juices. Bring to a boil ,stirring constantly until thickened and bubbly. Stir in the remaining 1/4 cup of bread crumbs.Serve over pork chops. 4 servings.
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