Savory Pork Loin Chops with Creamy Mushroom-Onion Gravy
Elevate your dinner table with these tender pork loin chops, perfectly seared and smothered in a rich, creamy mushroom and onion gravy. This recipe combines the savory flavors of sautéed red onions, earthy mushrooms, and aromatic garlic, all balanced by a smooth gravy that clings deliciously to the juicy pork chops. Using self-rising flour for dredging results in a lighter coating, providing a delightful contrast to the hearty gravy. Ideal for a comforting family meal or an impressive dish for guests, this recipe is sure to become a favorite in your home.
N/A
Servings
205
Calories
10
Ingredients
Ingredients
olive oil
2 tablespoons (None)
red onion
1 (thinly sliced)
mushroom
1/2 cup (thinly sliced)
garlic cloves
2 (finely chopped)
pork loin chops
4 (None)
self rising flour
1/2 cup (None)
salt and pepper
To taste (None)
chicken stock
2 cups (cube is fine)
cold water
2 tablespoons (None)
flour
1 tablespoon (leftover from dredging)
Instructions
1
In a large frying pan, heat the olive oil over medium heat until shimmering.
2
Add the sliced red onion and sauté for about 5 minutes, or until softened.
3
Incorporate the sliced mushrooms and continue to cook for another 2-3 minutes until they start to brown.
4
Stir in the finely chopped garlic and cook for an additional minute, until fragrant.
5
While the vegetables are cooking, combine the self-rising flour with salt and pepper in a shallow dish. Dredge the pork loin chops in the flour mixture, ensuring they're evenly coated. Reserve 1 tablespoon of the flour for later.
6
Using a slotted spoon, remove the sautéed vegetables from the pan and set them aside on a plate.
7
In the same pan, add the coated pork loin chops and sear them for 2-3 minutes on each side until they're golden brown. Once browned, remove the chops from the pan and keep them warm on a plate.
8
Return the sautéed vegetables to the pan, pour in the chicken stock, and place the seared chops on top. Adjust the chops to make sure they're submerged in the liquid.
9
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, or until the pork is tender and cooked through.
10
Once done, transfer the pork chops to a serving platter to keep warm.
11
In a small bowl, mix the reserved tablespoon of dredging flour with the cold water until smooth. Stir this mixture into the pan sauce, cooking for an additional 2-3 minutes or until the gravy thickens to your desired consistency.
12
Serve the pork chops hot with a generous spoonful of the creamy mushroom-onion gravy ladled over the top.
Nutrition Information
10g
Fat
14g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is four pork loin chops.
How many calories are in a serving of this dish?
There are 205 calories in a serving of this dish.
What type of onions are recommended?
The recipe calls for one thinly sliced red onion.
What kind of mushrooms should I use and how much?
You should use 1/2 cup of thinly sliced mushrooms.
What is the purpose of using self-rising flour?
Self-rising flour is used for dredging the pork chops to create a lighter coating that contrasts well with the heavy gravy.
How much chicken stock is required for the gravy?
The recipe requires 2 cups of chicken stock, and using a bouillon cube is perfectly fine.
How long should I sauté the red onions?
The red onions should be sautéed for about 5 minutes or until they have softened.
At what point should I add the garlic?
Add the finely chopped garlic after the mushrooms have browned, and cook for about one minute until fragrant.
What should I do with the vegetables before searing the pork?
Use a slotted spoon to remove the sautéed vegetables from the pan and set them aside on a plate before adding the pork.
How long do the pork chops need to be seared on each side?
The pork loin chops should be seared for 2-3 minutes on each side until they are golden brown.
How much fat is in this recipe?
This recipe contains 10g of fat per serving.
What is the protein content per serving?
There are 15g of protein per serving in this dish.
How many carbohydrates are in this recipe?
There are 14g of carbohydrates in this recipe.
What are the primary seasonings used for dredging?
The pork is dredged in a mixture of self-rising flour, salt, and pepper.
How long should the pork chops simmer in the stock?
The pork chops should simmer covered on low heat for 10-15 minutes until tender.
How do I thicken the mushroom-onion gravy?
Mix 1 tablespoon of reserved dredging flour with 2 tablespoons of cold water to create a slurry, then stir it into the pan sauce and cook for 2-3 minutes.
How much olive oil is used for frying?
The recipe uses 2 tablespoons of olive oil.
Should the pork chops be submerged in the liquid during simmering?
Yes, you should adjust the chops to ensure they are submerged in the chicken stock and vegetable mixture.
What is the first step of the instructions?
The first step is to heat olive oil in a large frying pan over medium heat until it is shimmering.
How many ingredients are in this recipe in total?
There are 10 ingredients listed for this recipe.
Is this recipe considered a comfort food?
Yes, it is tagged as comfort food and is ideal for a hearty family meal.
What should the heat setting be for simmering the pork?
Once the mixture comes to a boil, you should reduce the heat to low for simmering.
How do I prepare the garlic?
The 2 garlic cloves should be finely chopped.
Can I use leftover flour from dredging to thicken the sauce?
Yes, the recipe specifically instructs you to reserve 1 tablespoon of the flour used for dredging for the thickening process.
What is the final serving suggestion?
Serve the pork chops hot with a generous spoonful of the creamy gravy ladled over the top.
Does the recipe provide nutritional information for fiber or sugar?
No, the values for fiber and sugar are not specified in the provided data.
How long do the mushrooms need to cook?
Mushrooms should be cooked for 2-3 minutes until they start to brown.
What type of pan is recommended?
A large frying pan is recommended for this recipe.
Is cold water or hot water used for the flour slurry?
The recipe specifies using 2 tablespoons of cold water for the thickening slurry.
What is the overall flavor profile of this dish?
The dish is described as savory, featuring earthy mushrooms, aromatic garlic, and a rich, creamy gravy.