Porkchops with Brown Gravy and Carrots
Directions
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Melt butter in sauce pan over med-low heat. Saute onion and garlic for 5-7 mins.
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Stir flour into butter and cook over low heat or 7-10 mins. Remove from heat and slowly stir in broth.
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Add mushrooms and parsley and bring to boil, stirring constantly. Remove gravy from heat.
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Cook pork in skillet over med high for 6-8 mins per side or until nicely browned. Pour gravy over pork and simmer, covered over low heat for 30-40 mins.
1 Serving
1/8 c Butter
1/4 Onion
1 Clove Garlic
1/8 c Flour
1/2 c Beef Broth
3 oz Mushrooms
1/4 tbsp Parsley
1 Pork Chops
Salt and Pepper to Taste
​
3 Servings
1/2 c Butter
3/4 c Onion
3 Cloves Garlic
1/2 c Flour
1 1/2 c Beef Broth
9 oz Mushrooms
3/4 tsp Parsley
Salt and pepper to taste.
5 Servings
1 c Butter
1 1/4 Onion
5 Cloves Garlic
1 c Flour
2 1/2 c Beef Broth
15 oz Mushrooms
1 1/8 tsp Parsley
Salt and Pepper to taste
2 Servings
1/4 c Butter
1/2 Onion
2 Cloves Garlic
1/4 c Flour
1 c Beef Broth
6 oz Mushrooms
1/2 tbsp Parsley
2 Pork Chops
Salt and Pepper to Taste​
4 Servings
3/4 c Butter
1 Onion
4 Cloves Garlic
3/4 c Flour
2 c Beef Broth
12 oz Mushrooms
1 tsp Parsley
Salt and Pepper to taste
6 Servings
1 1/8 c Butter
1 1/2 Onion
6 Cloves Garlic
1 1/8 c Flour
3 c Beef Broth
18 oz mushrooms
1 1/4 tsp Parsley
Salt and Pepper to taste​
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