How to Make Gravy Baked Pork Chops | Pork Recipes | Allrecipes.com



Get the recipe for Gravy Baked Pork Chops at http://allrecipes.com/recipe/gravy-baked-pork-chops/detail.aspx

Watch how in under an hour you can serve your family tender, juicy and flavorful baked pork chops. We love pairing these with creamy mashed potatoes and sauteed mushrooms for the ultimate comfort food dinner.

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16 thoughts on “How to Make Gravy Baked Pork Chops | Pork Recipes | Allrecipes.com

  • March 7, 2020 at 3:27 am
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    Looks good, but if those chops are 1 1/4 inches thick, I'll take up the metric system. 1/2 inch is all I see.

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  • March 7, 2020 at 3:27 am
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    Yay! The narrator! Great recipe but I would have used the fond in the pan for the gravy.

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  • March 7, 2020 at 3:27 am
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    I was going to unsubscribe just now but I heard the narrator's voice instead of that loud music. Thank you!

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  • March 7, 2020 at 3:27 am
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    I add soy sauce to mine and it tastes wonderful! I also make these on top of the stove. Either or it's a good smothered chop recipe :))

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  • March 7, 2020 at 3:27 am
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    This looks delicious. I would love this with egg noodles or rice as well.

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  • March 7, 2020 at 3:27 am
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    blasphemy leaving all that beautiful fond in the pan.
    Deglaze the skillet with a little chicken broth, and mix that it into the gravy.
    Or better yet, make a proper mushroom sauce. After browning the chops over high heat, remove them to a plate. Add some finely chopped shallots & minced garlic, sauteed in the residual fat in the pan, until softened (add the garlic when there's only about 30 seconds to go on the onions). Deglaze with a little bit of chicken broth, once chicken broth starts to dry up, add a bit of butter to the pan, and toss in some mushrooms, and sautee until their juices are released, and they begin to brown. Pour in about a cup of chicken broth, and add some dry white wine (sherry or vermouth are also great for this — sherry is actually my favourite). bring to a simmer. Make sure you have scraped up all the brown bits from the pan…that's all flavour! Reduce heat to med-low, and add some cream (I use half and half, but you can use heavy cream if you're not worried about that kind of thing. Or you could use low fat cream if you're watching your girlish figure). Make sure to maintain no more than a gentle simmer, or the sauce will break. Adjust for salt, add pepper. Add the pork chops back to the sauce, and finish cooking on the stovetop on that low simmer. Or, since you so brilliantly used a stainless steel, oven proof skillet, you can finish it in the oven. Why you would transfer it to a baking dish is beyond me.

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  • March 7, 2020 at 3:27 am
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    You guys are on a roll with the narrator! Keep up the good work!

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  • March 7, 2020 at 3:27 am
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    Excellent recipe. I'll make this for hubby tonight. Thank you for the narrator. THANK YOU!

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