Go Back
Print

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.