Herb Braised Pork Chops With Creamy Onion Gravy Recipes

BRAISED HERB PORK CHOPS

Steps:

• Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.

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.

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).

BRAISED HERB PORK CHOPS

Steps:

• Combine the first seven ingredients; rub over both sides of pork chops. In a large cast iron pan, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, sauté onions and garlic for 2 minutes. Add carrots and broth & wine. Bring to a boil; reduce heat.
• Return chops to pan. Cover and bake at 325° for 1-1/2 to 2 hours or until meat and vegetables are tender. Thicken pan juices for gravy if desired. Serve with mashed potatoes, if desired.