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Pork Chops with Herbed Gravy

By: Chris Snyder

"These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender."

Rate/Review | Read Reviews (28)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 tablespoons all-purpose flour
1/8 teaspoon paprika
1 dash garlic powder
2 boneless pork loin chops, 3/4 inch thick
1 tablespoon canola or vegetable oil
2 tablespoons chopped onion
3/4 cup water
1 teaspoon chicken bouillon granules
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 plum tomato, chopped

Directions

In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat.
In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minutes or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork.
Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a meat thermometer inserted in pork reads 160 degrees F and tomato is heated through.

Footnotes

Nutritional Analysis: One serving with 1/3 cup gravy equals 324 calories, 15 g fat (3 g saturated fat), 107 mg cholesterol, 666 mg sodium, 9 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.