Loved this. I did edit the recipe, but WOW. FIRST difference was I did dredge my chops in flour and shook off any excess. I had seasoned my flour with onion powder, garlic powder, paprika, salt and pepper. I salted the chops just a bit before dredging in the flour as well. I put PLENTY of butter in the skillet, and sauteed 2 cloves of garlic prior to throwing in the chops. DON'T be afraid to cook those chopes JUST 3-4 minutes on 1 side, flip and repeat and youre done!! Then cover those babies with some foil and set them aside. they will be PERFECT! Next, I threw in a good amount of mushrooms right into the pan I just used for the chops. I gave several liberal shakes of worcestershire to cover the shrooms. Sauteed them for about 10 minutes until they were getting nice and soft and the worcestershire sauce reduced a good bit. Oh - and I added a splash of white wine to the mushrooms as well, so I let that cook off a bit. THEN, I eyeballed my heavy cream and my blue cheese. I stirred, let it simmer for a bit, stirred a whole lot more (and taste tested repeatedly..) - then covered with a lid. It probably simmered about 10 minutes or so. All I can say is WOW. The gravy MADE the pork chops just phenomenal!! yum, yum! We had oven-baked potatoes with chives, sour cream, cheese, bacon bits as a side. A fantastic, comfort-food meal that will for SURE be repeated in the near future. MAKE THIS NOW!
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Loved this. I did edit the recipe, but WOW. FIRST difference was I did dredge my chops in...