Easy To Be Gluten Free | Pork Chops with Mushroom Pan Gravy

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Pork Chops with Mushroom Pan Gravy

(1 vote, average 5.00 out of 5)

Friday, 18 February 2011 11:56

Printable Recipe

6 slices bacon, cut into ½" pieces
2 medium onions, quartered and thinly sliced
4 center cut boneless pork chops
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon pepper
2 cups half-and-half
8 oz sliced fresh mushrooms
2 tablespoons cornstarch
2 tablespoons water

     In a large skillet cook bacon and onions over medium-high heat stirring occasionally until browned about 15-20 minutes.   Remove bacon and onions from pan, leaving the drippings in the pan. Cook pork chops in drippings until browned and cooked through, about 6 minutes per side.   Remove chops from pan and keep warm while preparing gravy.
    Transfer bacon and onions back into pan. Add thyme, salt, pepper, half-and-half and mushrooms to pan. Combine cornstarch and water in a small bowl until cornstarch has dissolved and mixture is smooth. Add mixture to pan. Stir to combine. Cook over medium heat, stirring frequently until gravy is hot and bubbly.
    Serve gravy over chops.

Based on a recipe from Land O Lakes Treasury of Country Recipes

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