Ingredients
-
4
-
1/2
-
1/2
-
1/4
-
1/8
-
-
1/4
-
2
-
1
-
3/4
-
-
-
-
-
Directions
Browned Pork Chops with Gravy, Sauted herb flavored boneless pork chops topped with a deviled mushroom sour cream gravy. From the Recipe Institute., YUMMERS! I can’t believe no one has rated this in so long. The spice combination on the seared chops was excellent, and the gravy was to die for. I did up the Dijon using 2 tablespoons. Served over Spaetzle with mixed vegetables and a cucumber tomato salad on the side. My partner and I couldn’t get enough of the gravy. Thank you for sharing!, It wasn’t what I expected. It was a bit more entailed than my usual week-night dinner, but I wanted to try something new with pork. It wasn’t as flavorful as I thought it would be – I think I would use more dijon if I were to make it again, but I’m not sure I will.
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Steps
|
1
Done
|
Trim Fat from Chops. |
|
2
Done
|
Stir Together Sage, Marjoram, Pepper and Salt and Rub on Both Sides of Chops. |
|
3
Done
|
Spray Large Nonstick Skillet With Cooking Spray and Heat Over Medium Heat. |
|
4
Done
|
Place Chops in Skillet and Cook 5 Minutes, Turning Once, or Until Chops Are Just Barely Pink. |
|
5
Done
|
Remove Chops from Skillet and Keep Warm. |
|
6
Done
|
Add Onion and Garlic to Skillet, Cook and Stir 2 Minutes. |
|
7
Done
|
Add Mushrooms and Broth, Bring to a Boil, Reduce Heat and Simmer, Covered, 3 to 4 Minutes or Until Mushrooms Are Tender. |
|
8
Done
|
Whisk Together Sour Cream, Flour and Mustard in Medium Bowl. |
|
9
Done
|
Whisk in About 3 Tablespoons Broth from the Skillet. |
|
10
Done
|
Stir Sour Cream Mixture Into Skillet. |
