There’s something comforting about mashed potatoes peeking out from under a thick blanket of lumpy gravy…this recipe throws “the other white meat” into the mix as a leaner option, and makes for a fairly simple weeknight dinner. Our grocery store offers thin-cut pork chops, which cook up quickly and are the perfect portion size. I also recently discovered low sodium instant mashed potatoes…I know, they’re probably not as good as real potatoes, but for a Mommy in a hurry, they do the trick!
Pork Chops and Country Onion Gravy
4 boneless pork chops
1 onion, chopped
1-2 cups no salt added beef stock
1/8-¼ teaspoon pepper
1/3 cup milk
2 tablespoons flour
Spray a medium-sized skillet with cooking spray, and heat to medium-high. Cook pork chops in skillet until lightly browned on both sides (about 3 minutes per side). Remove chops from skillet, cover to keep warm.
Reduce heat to medium. Add onions to skillet, cook 3 minutes. Stir in 1 cup broth and pepper (I use ¼ teaspoon, but if you’d like a milder flavor, use less). Return pork to skillet, nestle it among the onion mixture, cover and simmer for 10-12 minutes.
Remove pork from skillet and make your gravy! Mix milk and flour in a small bowl; add to skillet, along with enough of the additional beef stock to make desired consistency of gravy, stirring until thickened.
Sodium per serving: 310 mg