Braised Pork Chops With Cream Gravy Recipes

HERB BRAISED PORK CHOPS WITH CREAMY ONION GRAVY

Steps:

• If using half-and-half or light cream, you may need to thicken.
• Melt butter in a large skillet over medium heat.
• Brown pork chops well on all sides--you may have to do this in shifts depending on how large your chops are
• Remove browned pork chops from pan and set aside.
• Add onion to the same pan and saute over medium-low heat until onions are translucent.
• Add the stock, thyme (or herb of choice) and the au jus mix; stir to blend.
• Add pork chops back to the pan and bring to a boil.
• Reduce the heat to low, cover and cook for 20 minutes.
• The au jus gravy mix added enough salt for my taste, but taste the liquid at this point to see if you need to add any to your own taste.
• TO MAKE GRAVY
• Remove pork chops to a plate and keep warm (I usually put them on an oven-proof plate and pop them in a 200F oven).
• Turn heat to medium-high, add the cream, stirring to blend it well, and allow the liquid to reduce by about one third. This should take about 8-10 minutes.
• Thicken if you want thicker gravy.
• SLOW COOKER DIRECTIONS
• Brown chops as in original recipe. Set aside.
• Deglaze browning skillet with stock.
• Add stock, chopped onions, au jus mix and herb(s) to crock pot; stir.
• Lay chops on top of liquid.
• Cover and cook on low 6-8 hours (4-6 on high)**
• Remove chops and stir in cream.
• Turn cooker to high and thicken with either flour or cornstarch (see ingredient list for suggested thickening), if desired (but you'll probably have to).
• Cook on high about 10 minutes.
• **slow cooker times are approximate. Always check at MINIMUM time

BRAISED PORK CHOPS WITH CREAM GRAVY

Steps:

• Spray skillet with non stick spray.
• brown chops on both sides, then add the water and all the spices.
• cover and simmer for 20 - 30 minutes until the chops are cooked thoroughly.
• take the chops out of the pan, set aside and keep warm.
• Combine milk and corn starch, cook in skillet until thick, stirring constantly.
• Place the chops on plates and pour the gravy over them.

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

BRAISED PORK CHOPS WITH CREAM GRAVY

Steps:

• In large skillet over medium-high heat, brown pork chops on both sides. Add water, parsley 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.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).