1poundpork loin chopsor any kind you prefer, the thinner they are the faster they cook!
32ozbeef stocklow sodium
salt and pepper to taste
Place the pork chops in a gallon sized zip lock bag. Add the dried spices and flour. Toss this until pork chops are coated in seasoning/flour mixture.
In a deep sided skillet place the oil and butter in a pan over medium heat. When butter is melted and the pan is hot, take a pair of tongs and take the pork chops out of the bag one by one, shake off any excess flour and place in the pan.
Without moving them around too much, let them brown on both sides. Cover the pork chops while still in the pan with the beef stock. You can use the whole 32 ounces, like I do if you want a lot of gravy. Bring this up to a boil and reduce to a simmer, making sure the pork chops aren’t stuck to the bottom of the pan.
Cover the skillet and let cook for 10 minutes or until pork chops are cooked through. Take the pork chops out of the pan with a clean pair of tongs or a slotted spoon and set aside. Thicken the pan juices with a cornstarch slurry (equal parts cornstarch and water) until it’s to your liking. Serve over rice or mashed potatoes and you’re ready to eat!
Easy Pork Chops with Gravy Recipe found on https://thissillygirlskitchen.com/easy-pork-chops-with-gravy/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.