Pork Chops and Mushroom Gravy
This is my own recipe and it has become one of our favorites. My husband surprised me last night by making our favorite dish, except he used steaks instead of pork chops. The recipe works for both. Hope you enjoy it too!
Pork Chops and Mushroom Gravy
by Jennifer Carlisle
Ingredients:
4 boneless pork chops
1 1/2 tsp. Paula Deen's House Seasoning*
3 tbsp. butter
1 tbsp. olive oil
1/2 lb. button mushrooms; sliced
1 sm. onion; diced
2 tbsp. flour
1 cup beef broth
*House Seasoning recipe: (make the whole batch or half of a batch because you will find that it works with so many things)
1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder. Mix well. Store in airtight container.
If you don't want to make the whole batch you can use 1 tsp. salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Mix together in a small dish.
Preheat oven to 375 degrees. Heat oil and 1 tbsp butter in a large oven-safe saute pan on medium-high heat. Coat one side of pork chops with 1 tsp of House Seasoning, then rub it in. Then place pork chops in pan and sear both sides. Remove chops and place on a foil lined baking sheet with sides. Then place in a 375 degree oven. Take the mushrooms, onion, and leftover House Seasoning (1/2 tsp.) and butter and place in the same saute pan used for the chops. Saute mushrooms and onions on medium-high heat until tender. When mushrooms and onions become tender sprinkle them with flour. Stir til the flour is soaked up. Then add the beef broth, and bring to a boil on medium heat. Reduce heat and simmer for 5 minutes. Remove the pork chops from the oven and place them in the saute pan with the mushrooms and onion gravy. (make sure to pour the juices from the pork chops in too) Allow to cook all together for another 5-10 minutes on the stove top or in the oven. Serve over rice or mashed potatoes.
Pork Chops and Mushroom Gravy
by Jennifer Carlisle
Ingredients:
4 boneless pork chops
1 1/2 tsp. Paula Deen's House Seasoning*
3 tbsp. butter
1 tbsp. olive oil
1/2 lb. button mushrooms; sliced
1 sm. onion; diced
2 tbsp. flour
1 cup beef broth
*House Seasoning recipe: (make the whole batch or half of a batch because you will find that it works with so many things)
1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder. Mix well. Store in airtight container.
If you don't want to make the whole batch you can use 1 tsp. salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Mix together in a small dish.
Preheat oven to 375 degrees. Heat oil and 1 tbsp butter in a large oven-safe saute pan on medium-high heat. Coat one side of pork chops with 1 tsp of House Seasoning, then rub it in. Then place pork chops in pan and sear both sides. Remove chops and place on a foil lined baking sheet with sides. Then place in a 375 degree oven. Take the mushrooms, onion, and leftover House Seasoning (1/2 tsp.) and butter and place in the same saute pan used for the chops. Saute mushrooms and onions on medium-high heat until tender. When mushrooms and onions become tender sprinkle them with flour. Stir til the flour is soaked up. Then add the beef broth, and bring to a boil on medium heat. Reduce heat and simmer for 5 minutes. Remove the pork chops from the oven and place them in the saute pan with the mushrooms and onion gravy. (make sure to pour the juices from the pork chops in too) Allow to cook all together for another 5-10 minutes on the stove top or in the oven. Serve over rice or mashed potatoes.
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