Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pork Chops With Mushroom Pan Gravy
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- #51754
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 slices bacon, cut into 1/2" pieces
2 onions, cut into 1/8" slices
4 center cut pork chops
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon thyme leaves
1/4 teaspoon black pepper
2 cups half and half
1 package (8 ounce size) fresh mushrooms, sliced
hot cooked rice
directions
In a large skillet, cook bacon and onions over medium high heat, stirring occasionally until browned, 8 to 10 minutes.
Add pork chops, arranging bacon and onions on top of pork chops. Cover and continue cooking for 10 minutes or until browned.
Turn pork chops. Reduce heat to medium. Cover and cook until pork chops are tender, about 10-15 minutes.
Place pork chops on a platter. Keep warm while preparing gravy.
In same skillet with drippings, browned particles, bacon and onions, add remaining ingredients except half and half, mushrooms and rice. Cook over medium heat, stirring occasionally, until smooth and bubbly, about 1 minute.
Stir in half and half and mushrooms. Continue cooking, stirring occasionally, until mixture is thickened, 8-10 minutes.
Serve gravy over rice and pork chops.
added by
girliecook
nutrition data
501 calories, 34 grams fat, 17 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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