Made off the top of my head for dinner tonight. We had leftover pork that was grilled last night with Adolphs Meat Marinade and leftover beef au jus in the freezer from crock pot french dip a couple of nights earlier. Add a couple of ingredients and it's a keeper recipe according to my husband.
Marinate the pork for 15 minutes in the Adolph's and grill.
Cook mushrooms in 1 Tbsp butter or oil until oil is soaked up and the mushrooms are browning. Remove to a bowl. In the same skillet heat 2 Tbsp butter or oil and sprinkle in flour to make a roux. Allow to cook until golden in color. Pour in au jus. Mix the gravy mix with 1 cup water and add to the gravy along with the cooked mushrooms.
Cut or tear up the pork chops and add them to the gravy. Cook until pork is heated. Remember, it's already cooked.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 165 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 109.8mg||34 %|
|Sodium 88.4mg||3 %|
|Potassium 596.6mg||16 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.4g|
|Protein 34g||49 %|
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Calories per serving: 328
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