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
- In a shallow bowl, combine half of the flour and breadcrumbs.
- Coat the pork chops.
- In a large skillet, over medium heat, brown pork chops on both sides in oil.
- Add onion, garlic, pepper and water.
- Stir in bouillon, browning sauce and bay leaves, bring to a boil.
- Reduce heat; cover and simmer for 1 1/2 hours.
- or until pork is tender.
- Remove bay leaves.
- Remove pork to a serving platter and keep warm.
- Add mushrooms to the skillet.
- Combine cold water and remaining flour until smooth, stir into pan juices.
- Bring to a boil until thickened and bubbly.
- Stir in the remaining breadcrumbs.
- Serve over pork chops.
- 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)