Pork chops with onion gravy is a recipe that can be a weekend meal and then the leftovers used to made several additional meals. First the chops are baked in onion gravy and served with potatoes and a vegetable. Some of the leftover pork can be sliced into thin strips and added to a scrambled egg and peppers breakfast wrap. For a week day dinner one of the large leftover chops can be cut into cubes, heated in the onion gravy and poured over buttered noodles.
The pork available today is different than pork during the middle of the last century. Pig farmers have breed animals that produce more meat and less fat. If there is any excess fat it is usually trimmed off before the meat is packaged.
Recipes that call for pork also work well with poultry. This recipe is one of those. It would work well using chicken breasts or thighs instead of pork chops.
The recipe makes 4 to 6 servings depending on the size and number of the pork chops. I served the chops with sour cream mashed potatoes and Brussels sprouts in butter and herb sauce.
Pork Chops with Onion Gravy
- 4 to 6 large boneless pork chops, about ½ inch or more in thickness
- 2 tablespoons of cooking oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of all purpose flour
- Salt and black pepper
- 1 tablespoon of butter
- 2 ½ cups of water
- 3 teaspoons of chicken bouillon
- 2 teaspoons of Worcestershire sauce
- ¼ cup of good red wine (optional)
Heat the oven to 350 degrees F.
Peel and mince the cloves. Peel and dice the onion.
Heat the garlic and cooking oil in a large deep oven proof pan. The pan should have a lid.
Add the onion and sprinkle with salt and black pepper. Stir it around and when the onion has softened remove the onion from the pan and set it aside.
Put the flour in a pie pan or flat dish. Coat each pork chop in flour. Lay the pork chops in the hot oil in the pan. Salt and pepper the top side. When the bottom browns turn over and salt and pepper that side. Do not crowd the pan. You will probably need to brown the chops in several batches.
Remove the last of the chops from the pan and add to the others on a plate. Add a tablespoon of butter to the pan and let it melt. Add some of the flour you used to coat the chops with to the pan of hot oil and melted butter. Stir and keep adding flour until almost all of the fat in the pan is absorbed. Cook the flour a few minutes.
Add 1 cup of water and work it into the flour and fat mixture until it is smooth. Add the other cup of water and the seasonings. Add ¼ cup of red wine if you want. Add the cooked onions. Stir and simmer the gravy until it begins to thicken. Turn off the heat.
Add the pork chops one at a time and turn to coat each side with the gravy. Put the lid on the pan and bake at 350 degree F. for 1 hour.
While the chops bake prepare potatoes and a vegetable. Let the chops sit 5 minutes or so before serving.
I cooked the onion before the chops because I wanted to flavor the oil with the garlic and onion. Pork needs garlic. Either get all of the onions out of the pan or be prepared for some bits to become burnt in the process of browning the chops. Because I don’t mind burnt onion in moderation in my mind it’s a feature not a fault.
A simple way to do this recipe is to skip making homemade gravy. Use 2 cans of cream of mushroom soup along with 1 can of water. Add some garlic to the soup mixture or use the type of soup that has roasted garlic in it.
For a good breakfast take part of a leftover pork chop and slice thin. Heat the pork in butter in a frying pan along with some thin sliced green or red bell peppers and maybe a thin slice of onion. The meat vegetable mixture can be used to fill cheese omelets. If you scramble some eggs into it you can fill wraps. Allow 1 egg per person and egg per wrap. Add some shredded cheese.
A lunch salad can be made by adding thin slices of the cooked pork chop to a tossed salad. Tear up some lettuce and slice in whatever fresh vegetables you have. Add a sliced hard cooked egg if you have one. Top with some cheese and a dressing.
A good evening meal can be made of leftover pork chops that have been diced and heated up in the onion gravy. Add some frozen or well drained canned peas. Cook 8 oz. of egg noodles until tender. Drain the noodles and put them in a large casserole or into a serving dish. Toss with a teaspoon or so of butter. Pour the pork, gravy and peas over the noodles and mix. You can bake it about 30 minutes or you can serve as is.
Another dinner can be made from the leftover pork chops. Dice some of the meat and add to a pan of diced or thin sliced potatoes.
Any pork leftover after that can be added to cooked dry beans or turned into bean soup.