Wednesday, March 11, 2009
Better late than never
Braised Pork Chops With Cream Gravy
Pillsbury Complete Cook Book Copyright 2000, 2006
4 Pork loin chops I used bone-in chops
1/2 Cup(s) Water
2 Teaspoon(s) Dried parsley flakes
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Onion powder
1/4 Teaspoon(s) Dried thyme leave
1/4 Teaspoon(s) Worcestershire sauce
1/3 Cup(s) Milk
2 Tablespoon(s) All-purpose flour
In large skillet over medium-high heat, brown pork chops on both sides. Add water, sparsely flakes, salt, onion powder, thyme, and Worcestershire sauce. Cover; simmer 20 to 30 minutes or until pork chops are tender. Remove pork chops from skillet; keep warm. In small bowl, combine milk and flour; blend until smooth. Gradually stir into hot mixture in skillet. Cook until mixture boils and thickens, stirring constantly. Serve gravy with pork chops.
This was a recipe that got pushed off of the menu some time ago and it never made it's way back on until now. I'm glad I finally tried it. It wasn't bad. I like recipes that don't require any fancy ingredients. I could make this anytime that I had pork chops on hand. The gravy came out very nice and flavorful. The pork wasn't as fall-apart tender as I would have liked but braising it longer probably could have taken care of that.
I made this ahead of time and just kept the gravy separate. I heated the pork up in the toaster oven and the gravy on the stove-top. I'm addicted to cooking ahead of time. I don't know what I'm going to do when the warmer weather comes since I probably won't have the time to do as much cooking on Sundays. It's just so great to have everything cooked when I get home from work. And the best part? Most of the mess is made on Sunday. I have less clean-up during the week.
Question of the Day: How often do you eat pork?