Thursday, December 27, 2012

Pork Chops in Onion-Mushroom Gravy

In the interest of cooking "real food" and trying to get away from most processed foods, I've revamped a family-favorite recipe here. This is something I used to make with condensed cream of mushroom soup and dry onion soup mix. Now I use fresh mushrooms, fresh dairy, and fresh onions. It only takes a few minutes longer to make, and in my opinion, tastes better.

Pork Chops In Onion-Mushroom Gravy

Bacon grease or oil of choice
4 pork chops, boneless or bone-in, trimmed of fat
1 medium onion, diced
4 ounces (half a carton) button mushrooms, sliced or chopped
3 Tablespoons flour
2 cups meat stock (I used pork, but could use beef or even chicken)
1/2 cup half and half
salt and pepper to taste

Heat oven to 300°F.

In a large skillet (preferrably oven-proof), heat 2 tablespoons of bacon grease, then brown all chops on both sides.  Remove chops to plate and keep warm

In same skillet, add additional bacon grease if needed, then saute chopped onions and mushrooms until onions are tender, about 5-7 minutes.

Stir in flour and cook for about 1 minute, adding small amount of additional bacon grease if needed.  Whisk in meat stock and half-and-half.  Cook, stirring constantly, for 3 to 5 minutes until gravy thicken and flour loses raw taste.  Season as desired with salt and pepper.

Return chops to skillet or transfer to an oven-safe baking dish.  Pour or spoon gravy over top.  Cover skillet with lid or baking dish with foil. 

Bake for 75 to 90 minutes or until chops are very tender.  If gravy is too thin after cooking, thicken further with a cornstarch or arrowroot slurry.

Serves 4.
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