Chef-Boy-I-Be-Illinois' Breakfast Chops

• 1 lb thinly sliced pork chop (commonly known as breakfast chops)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 -2 tablespoon oil (for frying)
• 34 cup dry red wine
• 34 cup water
• 1 tablespoon beef base or 1 tablespoon bouillon
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 sprig fresh thyme or 1 teaspoon dried thyme
• 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 2 tablespoons cornstarch, dissolved in
• 14 cup water

1. Season the chops well and fry on both sides in oil until brown and crispy.
2. Combine ingredients for gravy using whisk and pour over chops in pan.
3. Cover and let simmer 10 minutes.
4. Remove chops and thicken gravy with corn starch and water to desired thickness.
5. Gravy is good over mashed potatoes, rice or noodles.

pork chop, garlic, onion powder, sage, salt, black pepper, oil, red wine, water, beef base, tomato paste, worcestershire sauce, thyme, rosemary, cornstarch, water

Taken from www.food.com/recipe/chef-boy-i-be-illinois-breakfast-chops-328150 (may not work)