Deep Brown Gravied Pork Chops
Courtesy of National Pork Board 4 Servings • 22 Min. Cook Time| Ingredients |
|---|
| 3 Tbsp. flour |
| 1 tsp. smoked paprika |
| 1/2 tsp. dried thyme leaves |
| 1/2 tsp. garlic powder |
| 4 5-oz. bone-in ribeye (rib) pork chops |
| 1 Tbsp. canola oil |
| 14.5-oz. can chicken broth, reduced sodium |
| 1/4 tsp. black pepper, coarsely ground |
| 1/4 tsp. salt |
| 2 Tbsp. green onions, or fresh parsley, finely chopped |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add the flour and cook 3 to 3 1/2 minutes or until lightly browned and fragrant, stirring constantly. Remove from skillet and set aside on separate plate.
2. Combine the paprika, thyme and garlic powder in a small bowl and sprinkle evenly over both sides of the pork chops. Add oil in pan over medium high heat. Cook pork chops 4 minutes on each side or until the pork chops reach an internal
temperature of 145°F. Set aside on separate plate.
3. Whisk together the flour and 1/2 cup of the broth until smooth. Stir into the pan residue. Gradually stir in the remaining broth, salt and pepper until smooth. Reduce the heat to medium and cook 10 minutes or until thickened slightly, stirring
occasionally. Add the pork and any accumulated juices and cook 1 minute to heat through, turning several times to coat. Sprinkle with the green onion.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 190; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 5g; Fiber: 0g; Protein: 22g; Sodium: 440mg;