"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pork Chops with Mushroom Gravy Recipe

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This recipe for Pork Chops with Mushroom Gravy, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Meyer
Added: Friday, July 25, 2008


1/2 c. flour, divided
1/2 c. Italian-seasoned bread crumbs, divided
4 pork chops
2 T. vegetable oil
1 med. onion, sliced
2 garlic cloves, minced
1/4 tsp. pepper
3 c. water
2 T. instant beef bouillon granules
1 tsp. browning sauce
2 bay leaves
1 jar (4 1/2oz.) sliced mushrooms, drained
1/2 C. cold water

1. In a shallow bowl, combine half of the flour and bread crumbs, coat the pork chops.

2. In a large skillet over med. heat, brown pork chops on both sides in oil. Add onion, garlic, pepper and water. Stir in bouillon, browning sauce and bay leaves, bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until pork is tender. Remove bay leaves.

3. Remove pork to platter and keep warm. Add mushrooms to skillet. combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve over pork chops.

Number Of Servings:
Number Of Servings:




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