BRAISED PORK CHOPS WITH CREAM GRAVY
4 pork loin chops (1/2-inch thick)
1/2 cup water
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon Worcestershire sauce
1/3 cup milk
2 tablespoons all-purpose flour
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 20-30 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.
Serves 4
Source: Pillsbury Complete Cookbook
4 pork loin chops (1/2-inch thick)
1/2 cup water
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon Worcestershire sauce
1/3 cup milk
2 tablespoons all-purpose flour
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 20-30 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.
Serves 4
Source: Pillsbury Complete Cookbook
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