This recipe’s gravy goes well with any side dish. My kid, who is 15 years old, adores this!
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 onion, chopped
- 4 cloves crushed garlic
- 6 (3/4 inch) thick pork chops
- ½ cup water
- ⅓ cup all-purpose flour
- 1 (14.5 ounce) can fat-free chicken broth
- 1 tablespoon browning sauce
Instructions
- Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
- Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 175 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
So good and so easy! I used the TLC1971 method. Season the chops first. I added a package of brown gravy mix before adding back in the chops and chicken broth instead of water. My prior attempts at pork chops haven’t turned out to well. The pork chop skeptics changed their tune and even had me make more rice to finish the gravy. It pays to read the reviews. Thank you.
Instead of browning sauce I used 2 brown gravy mix and I used 3 tablespoons chicken bouillon powder instead of chicken bouillon and used 4 cups water total
loved it
easy and tasty
It worked out just fine. I didn’t know what browning sauce is so I made gravy like I was taught with the brown pieces ( pan drippings),at the bottom of the pan.
Easy recipe, but very bland. If I make it again, I will try to find a way to add more flavor.
Made this recipe and everyone loved it
2/3 of my kids loved it. It was very easy. It wasn’t incredibly flavorful, but it was still tasty. I seasoned the chops with salt and pepper. I put a dash of crushed red pepper flakes in the broth mixture.
Although I didn’t use browning sauce I did seasoned my chops with salt pepper and garlic powder before browning them I also added a little creole seasoning to the gravy for extra flavor!!!
This recipe is delicious! I did season my pork chops but other than that I followed the directions and it was simply fantastic!
I followed the recipe to the letter and it turned out okay, not great. It needs more liquid in the blend of the onions, which came out a little too thick.
This was excellent! I’ll definitely be making this again. I browned the pork chops in butter in a cast iron skillet, then removed them as another reviewer suggested before sauteing the onions and garlic. I then added more butter to the skillet and sauteed the onions and garlic until transparent. I had mixed the water and flour together in a mason jar, and that added it to the skillet with the chicken broth. I then put the chops back into the skillet and sauteed, covered, until done. The chops were over an inch thick and they were ready within 20 minutes. They were perfect and DELICIOUS!!
Had to add all of ingredients to make it palatable- really can’t recommend this recipe. follow the recipes listed in the other reviews instead.
I thought it had a blah taste. When I realized it at the end of the cooking time, I quickly added fresh thyme and rosemary which only helped a little.
Better than I thought! Good, quick recipe!
Finally! A pork chop can emerge from my oven not completely dried out and inedible. I didn’t have chicken broth so beef broth worked great.
nailed it on my 1st try. and it taste delicious. currently having a love affair in my kitchen
This is what my family calls “a keeper”! I had some boneless pork chops and was looking for a good recipe. I had to make some substitutions – no onions, because my husband won’t eat them, and beef broth instead of chicken (because I was out of chicken broth). Some homemade mashed potatoes and fresh green beans and this meal was fantastic!
Update: I’ve made these exactly as written (correctly using browning sauce) at least a dozen times and they are soooo good! I serve with mashed cauliflower instead of potatoes and the gravy goes great. From 2/2015 – I was a little worried after reading some of the negative reviews (but why would you add rosemary and Worcestershire anyway?). I misread the “browning sauce” as bullion sauce and used “better than bullion beef base” instead. Maybe a happy accident because OMG, they turned out awesome! I had super-thick chops so I let them simmer over low heat for an hour and they just fell apart. I served with smashed potatoes and from the first bite, my husband just raved and was very disappointed that we did not have more than one round of leftovers. I will make these again but will double the recipe. I’m too afraid to use browning sauce now since these turned out so well.
This recipe is amazing!
Really enjoyed! My 4 y.o. Daughter even enjoyed! Great recipe!