Thursday, October 7, 2010

Pork Chops w/ Mushroom Gravy

Max & Sallie E.

2 pork loin chops 1/2 to 1&1/2" thick
1 T cooking oil
1/2 C sliced mushrooms (fresh)
2 T chopped onion
1/2 C chicken broth
1t dry sherry
1/4 t dried thyme crushed
1/8 t salt
1/16 t pepper
2T cold water
1T all purpose flour

In a ten inch skillet brown pork chops on both sides in hot cooking oil. Remove and sprinkle the chops with salt and pepper; set aside. Add mushrooms and onions to the drippings in the skillet and cook til onion is tender but not brown. Add chicken broth, sherry, thyme and chops to the skillet. Cover and simmer the meat for 35 minutes. Transfer the chops to a serving platter, reserving juices; keep the chops warm.
For mushroom gravy, add water if necessary to the juices to make up 1/2 cup of liquid. Combine the two T of cold water and flour. Stir into the juices in the skillet. Cook and stir until thickened and bubbly. Spoon gravy over chops. Garnish with whole chives if desired.

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