Serve with: Mashed potatoes, rice, buttered noodles, or cornbread to soak up all that delicious gravy.
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Gently reheat in a skillet over low heat, adding a splash of broth if needed to loosen the gravy.
Variations
Boneless pork chops work just as well; just reduce simmering time slightly.
Add mushrooms with the onions for an earthy twist.
Spicy version: Add a pinch of cayenne or crushed red pepper flakes to the gravy.
FAQ
Q: Can I use pork loin or tenderloin instead?
A: Yes, but cut into thick medallions and reduce the cooking time.
Q: Can I bake this instead of simmering on the stove?
A: Yes! After searing the chops and making the gravy, combine everything in a baking dish and bake at 350°F (175°C) for about 25–30 minutes.
Q: Can I make this gluten-free?
A: Use a gluten-free flour blend for dredging and thickening the gravy.
Serve with: Mashed potatoes, rice, buttered noodles, or cornbread to soak up all that delicious gravy.
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Gently reheat in a skillet over low heat, adding a splash of broth if needed to loosen the gravy.
Variations
Boneless pork chops work just as well; just reduce simmering time slightly.
Add mushrooms with the onions for an earthy twist.
Spicy version: Add a pinch of cayenne or crushed red pepper flakes to the gravy.
FAQ
Q: Can I use pork loin or tenderloin instead?
A: Yes, but cut into thick medallions and reduce the cooking time.
Q: Can I bake this instead of simmering on the stove?
A: Yes! After searing the chops and making the gravy, combine everything in a baking dish and bake at 350°F (175°C) for about 25–30 minutes.
Q: Can I make this gluten-free?
A: Use a gluten-free flour blend for dredging and thickening the gravy.
