Braised Pork Chops with Cream Gravy

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I stole this recipe for Braised Pork Chops with Cream Gravy from a cookbook called Pillsbury: Complete Cook Book. Browned pork chops simmer in stock flavored with parsley, onion powder, thyme and Worcestershire sauce. After braising the pork chops, a cream sauce is made using the leftover braising liquid plus milk and flour. Braising the pork chops keeps them tender and moist while cooking.

Did you know? Braising is a cooking method by which food is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers.¹ (see more trivia in the Trivia tab)

In a large skillet over medium-high heat, brown 4 (½ inch thick) pork loin chops on both sides.

Stir together ½ cup water (I substitute chicken stock), 2 tsp dried parsley flakes, ¼ tsp salt, ¼ tsp onion powder, ¼ tsp thyme and ¼ tsp Worcestershire sauce.

Pour over pork chops.

Cover; simmer 20 to 30 minutes or until pork chops are tender. Remove pork chops from skillet; keep warm. In small bowl, combine ⅓ cup milk and 2 tbsp flour; blend until smooth.

Gradually stir into hot mixture in skillet.

Cook until mixture boils and thickens, stirring constantly.

Add pork chops back to skillet, turn to coat with gravy.

When plating Braised Pork Chops with Cream Gravy, serve gravy on top of the pork chops.

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Braised Pork Chops with Cream Gravy

Browned pork chops simmer in stock flavored with parsley, onion powder, thyme and Worcestershire sauce. After braising the pork chops, a cream sauce is made using the leftover braising liquid plus milk and flour. Braising the pork chops keeps them tender and moist while cooking.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people

Ingredients

  • 4 pork loin chops ½ inch thick
  • ½ cup water
  • 2 tsp dried parsley flakes
  • ¼ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp dried thyme leaves
  • ¼ tsp Worcestershire sauce
  • ⅓ cup milk
  • 2 tbsp AP flour

Instructions

  1. In a 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.
  2. 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.

Recipe Notes

Chicken stock can be substituted for the water. I double the creamy gravy ingredients.