Pork Loin in Onion Gravy - Dee Dee's
By
Diane Atherton
@DeeDee2011
1
I had a couple of thick pork loin chops in the fridge and wanted some idea's on how to make a really special and delicious meal! And special is what I found as I looked through my Southern Living cookbooks.
This recipe was inspired from the "Pork Chops in Onion Gravy" in the 1999 issue of the annual Southern Living cookbook. I made changes to the original recipe to make it work with the ingredients I had on hand.
I'm happy to say it turned out delicious!!
Hope you enjoy!
This recipe was inspired from the "Pork Chops in Onion Gravy" in the 1999 issue of the annual Southern Living cookbook. I made changes to the original recipe to make it work with the ingredients I had on hand.
I'm happy to say it turned out delicious!!
Hope you enjoy!
Ingredients
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41 to 1 1/2-inch pork loin chops (can use chicken breast in place of pork)
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·salt and pepper to taste
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1/2 tspgarlic powder
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2 Tbspall purpose flour
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2 Tbspvegetable oil (i use canola oil)
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2 mediumonions, cut in half then sliced thin
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1/2 ccooking sherry
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1/2 cbeef broth (if you selected chicken in place of pork use chicken broth)
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1 tspcornstarch
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2 Tbspwater
How to Make Pork Loin in Onion Gravy - Dee Dee's
- NOTE: even though you will only see photo's of 2 pork loins, the recipe includes ingredients for 4.
- Rinse meat of choice and pat dry.
- Mix flour, salt, pepper and garlic powder together. Evenly coat meat. NOTE: I mix this together in a ziploc bag, add the meat and coat.
- Cook in hot oil in a heavy skillet over a medium heat for 3 minutes on each side.
- Add onions and cook an addtional 5 minutes, turning meat once.
- Add cooking sherry and broth, reduce heat and simmer for 15 minutes. Remove meat from skillet; place in oven to keep warm.
- Mix the cornstarch with water and add to the onion mixture; stir to blend.
- Cook the gravy over a medium heat stirring constantly until thickened and bubbly, about 3 minutes. Spoon over meat; serve while hot.
