Try this Food Network Pork Chops with Mushroom Gravy recipe, or contribute your own.
Suggest a better descriptionSeason the pork chops with salt and pepper, sprinkle all over with 1 1/2 Tbsp flour. Heat 1/2 Tbsp olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 or 4 minutes per side. Adding 1/2 Tbsp olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
Heat the remaining 1/2 Tbsp olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 Tbsp flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute
Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 375 | ||
Calories from Fat: 174 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 120mg | 37 % | |
Sodium 233.5mg | 8 % | |
Potassium 994.6mg | 26 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 7.6g | ||
Protein 40.3g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 375
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