Ingredients
4 boneless pork chops
1 (7 ounce) can mushrooms
1 (3/4 ounce) packet mushroom gravy
1/4 cup oil, for browning chops
oregano
chopped dried onion
salt
pepper
garlic powder
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Pour oil into skillet. Season pork chops on both sides with oregano,chopped dried onions,salt,pepper and garlic powder. Place pork chops in skillet over medium heat and let cook approx.4 minutes on one side. Turn and let cook approximately 4 minutes on the other side. Make mushroom gravy in a bowl then remove chops from skillet. Add the mushroom gravy into skillet. Cook until thickened then put pork chops and mushrooms back into skillet. Turn down to low and cover and let cook until pork chops are done.