Pork Chops with Pear and Onion Gravy
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 219.9
- Total Fat: 8.5 g
- Cholesterol: 53.7 mg
- Sodium: 311.0 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.6 g
- Protein: 21.0 g
IntroductionSurprisingly lean for smothered fried pork chops--Also delicious and simple. Based it off of this recipe: http://www.seriouseats.com/recipes/2011/02
gravy-recipe.html Surprisingly lean for smothered fried pork chops--Also delicious and simple. Based it off of this recipe: http://www.seriouseats.com/recipes/2011/02
1-1/4 c. sliced Vidalia or other sweet yellow onion
1 c. diced bartlett pear (about 1 large)
1 tbsp. olive oil
1 tbsp. unsalted butter
1 c. low sodium chicken broth
1-1/2 tbsp. White Whole Wheat Flour, divided
4 pork chops, 1/2" thick (about 3 oz. each)
If you use my seasonings, don't use a "pinch" measuring spoon to measure a pinch--it is too much. Just a third of one of those, or literally put your (clean) fingers in the spice jars and pinch some out. Adjust to your liking, or experiment!
Set 1 seasonings: 1/2 tsp. salt, 1/8 tsp. black pepper, 1/8 tsp. garlic powder, 1/4 tsp. dried parsley, pinch each onion powder and dried rosemary.
Set 2 seasonings: a pinch each black pepper, garlic powder, onion powder, and seasoned salt.
Place skillet in oven until pork is done (145 degrees on a meat thermometer), should be 3-5 minutes. Turn off oven, transfer chops to an oven-safe dish (I used a cookie sheet) and return to oven. Do NOT discard drippings!
Add to drippings 1 tbsp. butter, melt over medium heat. Add onions and pears. Cook til onions are slightly soft, about 8 minutes. Stir remaining flour into broth. Add chicken broth and any additional seasonings (Set 2 in tips for mine) to onions and pears; simmer til it reaches desired thickness.
Serve over pork chops. Pairs well with corn on the cob.
Serving Size: Four 3-oz. chops with about 1/2 c. gravy