I have one more tried and true recipe from April’s edition of Food Network Magazine for this month.
It comes from their “Weeknight Meals” section.
In fact, it looked so good and so easy that I actually made it the same week I received my magazine in the mail!
They suggested serving it with grits, but I went with the more classic mashed potatoes. So I know that my nutrition facts are different from theirs, which indicated this meal is only 483 calories with 45 grams of protein and 18 grams of fat. (To achieve their numbers serve the pork chops and onion gravy with 3/4 C quick-cooking grits and 1/2 C shredded cheddar cheese.)
I am not a huge fan of gravy, and only ever “indulge” in it on Thanksgiving, but I have to admit this onion gravy was spot on. I do love onions so I’m sure that had something to do with the happy dance my taste buds were doing.
Pork Chops with Onion Gravy
- 4 3/4″ thick pork chops
- 2 tsp vegetable oil
- 2 red onions, thinly sliced
- 1 tbsp flour
- 1 C chicken broth
- 1 bay leaf
- 1 1/2 tsp balsamic vinegar
- fresh parsley, for garnish
- Season pork chops with S+P. In a large skillet over medium-high heat, brown both sides of pork chops in vegetable oil, 3 minutes per side. Remove from the pan and set aside.
- Add onions to the skillet and cook, stirring, for 3 minutes. Reduce heat to medium and stir in the flour, cook another 2 minutes. Add the broth and bay leaf until thickened. Add the vinegar.
- Return pork chops to the pan and cook until the pork is cooked through.
- Serve pork smothered in the onion gravy and garnished with fresh parsley.