Wednesday, September 29, 2010

Pork Chops in Country Onion Gravy

Recipe Courtsey of:  Pillsbury Fast and Healthy Cookbook    

Since last night, I abandoned the breaded pork cutlet recipe I moved the pork over to tonights dinner. 

I was honored to have recently received my mother-in-laws cookbooks.  She had passed away just this past February, so with missing her so much I was eager to flip through one of them and find a recipe she cooked before.  The best part about getting roughly 30 cookbooks from her were the handwritten notes she made about the recipes she cooked.  It was such an awesome feeling to see her handwriting on this recipe I was about to cook for dinner and know that she probably had touched that very spot I was touching on the page not long before she passed.  ::Sigh:: Missing someone so much is hard knowing you'll never get to talk, see or touch them again.

So here is this wonderful recipe that my wonderful mother-in-law wrote "very good" about in her cookbook.


*4 (4oz) boneless pork loin chops
*2 cups chopped onions
*1 cup beef broth
*1/8 teas pepper
*1/2 cup skim milk
*2 Tbsp all-purpose flour


*Generously spray 12-inch nonstick skillet with nonstick cooking spray.  Heat over high heat until hot.  Add pork chops; reduce heat to medium-high.  Cook 3 minutes.  Turn pork; cook an additional 2 to 3 minutes or until browned.  Remove pork from skillet; cover to keep warm.

*Reduce heat to medium.  Add onions to same skillet; cook 3 minutes.  Add brother and pepper; mix well.  Add pork; spoon onion mixture over pork.  Cover tightly; simmer 12 minutes or until pork is no longer pink in center.

*In small bowl, combine milk and flour; blend well.  Add to skillet; cook and stir 2 to 3 minutes or until thickened.

Weight Watchers: 4 pts.
*I also served this with broccoli, and brown rice for an additional 3 pts, broccoli is 0 pts.

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