Page 189 - Harrington Family Recipes

Pork Chops and Gravy

Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork chops -- (mine were thick & boneless)
1 can Cream of Mushroom, 98% Fat Free
1 package dry pork gravy mix
1 soup can water
1/2 onion -- chopped

Dredge pork chops in flour. Fry in hot skillet with 1 Tbsp. oil for 3-4
minutes per side until brown. I sprinkled salt, pepper, on each side of
the pork chops as they fried. Remove browned chops to a plate. In same
skillet brown the onions, scraping up any stuck on bits from the pork
chops. Stir in the soup, dry gravy mix, and can of water. Stir until all
is well mixed and boiling. Place the pork chops back in the pan in the
gravy. Cover with a lid and reduce hit to low. Let these simmer until
tender, at least 20 minutes. They can simmer longer depending on thickness
of the pork chops. I let mine simmer for 30 minutes, the time it took me
to peel, cook, and mash the potatoes. This is so easy and so delicious.
You've just gotta try it.

"Last night I made this up using ingredients I had on hand and it was
delicious. The pork chops were moist and the gravy was very flavorful. My
dh said it is a definite keeper. I served it with mashed potatoes. Yummy."

Source: "TOH Website"
S(Contributor): "avidcookGA"

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Per Serving (excluding unknown items): 242 Calories; 15g Fat (56.8%
calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber;
74mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean
Meat; 0 Vegetable; 1 Fat.

NOTES : Made this on 3/16/04. I had 6 thin boneless pork chops.
I couldn't find pork gravy mix, so I used a brown gravy
mix. It turned out real well, with a lot of flavor. I
thought it was better the second day, but Les liked it
better the first day.

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