Pork Chops With Mushroom Gravy

• 12 cup flour, divided
• 12 cup Italian seasoned breadcrumbs, divided
• 4 pork chops (1/2-inch thick)
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 14 teaspoon pepper
• 3 cups water
• 2 tablespoons beef bouillon granules
• 1 teaspoon browning sauce
• 2 bay leaves
• 1 (4 1/2 ounce) jar sliced mushrooms, drained

1. In a shallow bowl, combine half of the flour and breadcrumbs.
2. Coat the pork chops.
3. In a large skillet, over medium heat, brown pork chops on both sides in oil.
4. Add onion, garlic, pepper and water.
5. Stir in bouillon, browning sauce and bay leaves, bring to a boil.
6. Reduce heat; cover and simmer for 1 1/2 hours.
7. or until pork is tender.
8. Remove bay leaves.
9. Remove pork to a serving platter and keep warm.
10. Add mushrooms to the skillet.
11. Combine cold water and remaining flour until smooth, stir into pan juices.
12. Bring to a boil until thickened and bubbly.
13. Stir in the remaining breadcrumbs.
14. Serve over pork chops.
15. Serve with butter noodles or mashed potatoes.

flour, italian seasoned breadcrumbs, pork chops, vegetable oil, onion, garlic, pepper, water, beef bouillon granules, browning sauce, bay leaves, mushrooms

Taken from www.food.com/recipe/pork-chops-with-mushroom-gravy-219649 (may not work)