Pork chops with onion and mushroom gravy


 Pork chops with onion and mushroom gravy

4 boneless pork loin chops (about 5 oz/150 g each)
1/4 tsp salt
1/4 tsp ground black pepper
2 tablespoons of vegetable oil
1 finely chopped onion
1 package button mushrooms, quartered (8 oz/227 g)
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 tablespoons of flour
1 cup chicken broth
1/4 cup water
2 tablespoons fresh parsley, chopped
2 teaspoons lemon juice
Sprinkle chops with half the salt and pepper. In a heavy-bottomed skillet, heat half the oil over high heat. Add the chops and cook for about 4 minutes or until golden brown (flip them halfway through cooking). Reserve on a plate.
In the skillet, add the remaining oil, onion, mushrooms, thyme, rosemary and the remaining salt and pepper. Cook over medium heat, stirring occasionally, for 5 minutes or until vegetables are golden brown.

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