Ingredients
Ingredient Checklist
- 4 tablespoons Butter, with salt
- 1 Onions, raw
- 4 cloves Garlic, raw
- 4 tablespoons Wheat flour, white, all-purpose, enriched, bleached
- 2 cups Soup, beef broth or bouillon canned, ready-to-serve
- 1 ½ cups Mushrooms, raw
- 1 tablespoon Parsley, raw
- 4 eaches Pork, fresh, loin, center rib (chops or roasts), bone-in, separable lean only, raw
- ½ teaspoon Salt, table
- ¼ teaspoon Spices, pepper, black
- 1 serving Pam Butter Cooking Spray-1/3Sec Spray IHF
Directions
Instructions Checklist
- Step 1
Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Step 2
Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Step 3
Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Cook’s Notes:
Make sure you use pork chops that are 3/4-inch thick.
Tips
You can use margarine instead of butter, if you like.
Easiest Recipes Ever! 