Company's Coming: Dinner Edition

When we have company -- either overnight or dinner guests -- I like to serve Pork Chops with Mushroom Gravy.  It isn't difficult to prepare, is always well received and is one of my family's favorite recipes.

Normally when I cook something for the first time, I take out the offending ingredients -- the things my family won't eat -- and, in the case of most entree recipes, add a can of mushrooms.  The recipe for Pork Chops with Mushroom Gravy has the distinction of being one of only a few in my recipe box that I didn't have to change to suit my family's taste.

The pork chops take an hour to cook, but the time it takes to put dinner on the table can be shortened by doing prep work ahead of time.

Chop the onion and green pepper and store them with the mushrooms in a covered container or resealable plastic bag in the refrigerator.

Combine the dry ingredients -- flour, salt and pepper -- in a resealable plastic bag and set aside.  The pork chops will be coated with this mixture, but it will also be used to thicken the gravy.  For this reason, I use Wondra instead of all-purpose flour.  Wondra, also known as gravy flour, is a finely ground all-purpose flour that dissolves instantly and is unlikely to form lumps.  If you don't have Wondra, use all-purpose, but not self-rising flour.

When you're ready to cook, coat the pork chops with the dry ingredients. The easiest way to do this is to put the pork chops in the plastic bag two at a time.  Seal the bag and shake it until both sides of the pork chops are thoroughly coated with the mixture.  Set the coated pork chops aside and continue the process until all the pork chops are coated.  Don't discard the remaining flour mixture.

Melt the margarine over high heat in a large 12-inch skillet.  Put four pork chops in the skillet; don't put more than four in at once because overcrowding will keep the meat from browning properly.  Cook the pork chops for one minute; turn the pork chops over and cook the other side for one minute.  The pork chops will be light brown and there won't be any pink on the top.  Transfer the pork chops to a greased 13 x 9 x 2-inch baking pan.  Repeat the process with the remaining pork chops.

Notice the color of the pork chops 

after being cooked for one minute.

The rest of the recipe is pretty straight forward.  Saute the onion, green pepper and mushrooms in the same skillet until the onion and green pepper are soft.  Sprinkle the reserved flour mixture over the vegetables, stirring to combine.  Slowly stir in the milk and bring the mixture to a boil. Boil for two minutes or until the gravy is thickened, stirring constantly.

The thickened gravy.

Remove the skillet from the heat and stir in lemon juice.  Lemon juice may sound out of place in this recipe, but it serves an important purpose. Lemon juice enhances the flavor of food without adding many calories. Pour the gravy over the pork chops, spreading to cover all the pork chops. Cover the pan with foil and bake in a 350° oven for one hour.

Ready to be covered with foil and baked.

The pork chops cook in the gravy which keeps them moist and tender. The gravy is delicious over the pork chops, but it's even better served with a starch, such as rice or mashed potatoes.  Add a green vegetable and you've got a delicious dinner.

I've always had good luck with this recipe which is one reason I like serving it to company.  When our company leaves, I know they leave content, well fed and, more often than not, with a copy of the recipe.

Pork Chops with Mushroom Gravy

6 to 8 Servings

1/2 cup Wondra or all-purpose flour

1 1/2 tsp. salt

1/4 tsp. pepper

6 to 8 boneless pork chops (1-inch thick)

1/4 cup margarine

1/2 cup chopped onion

1/2 cup chopped green pepper (I use frozen)

1 (4 oz.) can mushroom stems and pieces, drained

2 cups milk

2 Tbsp. lemon juice

Combine the flour, salt and pepper in a large resealable plastic bag.  Add pork chops, two at a time, tossing to coat.  Set remaining flour mixture aside.

Melt margarine in a large 12-inch skillet.  Cook pork chops in margarine one minute; turn pork chops over and cook the other side one minute. When done, transfer to a greased 13 x 9 x 2-inch baking dish.

In the same skillet, saute the onion, green pepper and mushrooms until the onion and green pepper are soft.  Stir in the reserved flour mixture. Gradually add milk, stirring to combine.  Bring the mixture to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in lemon juice.  Pour gravy over pork chops.  Cover the pan with foil and bake at 350° for 60 minutes.

© Margaret's Morsels