Ingredients:
8 center-cut pork chops ( 1 1/2″ thick)
salt and pepper
2 cups sliced onions ( , 1/8″ thick)
1 (10 1/2 ounce) cans chicken broth
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup water
3 teaspoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup sour cream
Directions:
Heat oven to 350 deg.
In 10″ skillet brown pork chops over med-high heat (1-2 min per side).
Season both sides with salt and pepper.
Place in 13×9″ baking pan and cover with onions.
Add chicken broth, thyme and garlic powder to skillet drippings.
Stir; pour over pork chops and onions.
Cover with foil; bake for 60-70 min.
or until tender.
Place on serving platter; keep warm.
Pour liquid from baking pan into 10″ skillet.
Cook over medium heat until mixture just comes to a boil (1-2 min).
Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix.
Slowly stir flour mixture into hot liquid in skillet.
Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min.
Add mushrooms; cook 2 minutes.
Reduce heat to low.
Stir in sour cream.
Continue cooking, stirring constantly, until heated through (1-2 min).
Serve gravy over pork chops.
(Gravy also good on baked potatoes).
Servings: 8
Time preparation: 20 min.
Time total: 90 min.