My dinner last night, plus leftovers for lunch today. Boneless pork chops are juicy and tender if you cook them (on the stovetop) to only to 145°F. The mushroom gravy that I made here is equally delicious on chicken, mashed potatoes, or rice. Ingredients are listed below:
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Boneless Pork Chops with Mushroom Gravy
For the pork:
4 boneless center-cut pork chops, about 1 inch thick
1 teaspoon each of garlic powder, onion powder, and paprika.
1/2 teaspoon salt
1/4 teaspoon black pepper
A generous tablespoon of vegetable oil (or avocado or coconut oil)
For the gravy:
1 generous tablespoon butter
1 large onion, thinly sliced into half moons
8 ounces (or more, if desired) sliced mushrooms
The remaining seasoning mixture listed above for pork
1 tablespoon cornstarch blended with 1/2 cup heavy cream
Additional heavy cream and/or dry French vermouth (or dry white wine, or water) to thin the gravy to desired consistency
Негізгі бет Boneless Pork Chops with Mushroom Gravy
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