Best Pork Chops With Herbed Gravy Recipes

CREAMY HERBED PORK CHOPS

Steps:

• Season pork chops on all sides with Montreal steak seasoning.
• Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
• Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

PORK CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

PORK CHOPS WITH HERBED GRAVY RECIPE RECIPE - (4.4/5)

Steps:

• In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat. In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a meat thermometer inserted in pork reads 160° and tomato is heated through. Yield: 2 servings.

HERBED PORK CHOPS

Steps:

• Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.