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Fried Pork Chops and Gravy

Fried Pork Chops and Gravy

Calories 485 (24% from fat)
Fat 12.9 gram
Saturated Fat 3.6 gram
Trans Fat 0 gram
Cholesterol 194 mg.
Sodium 217 mg.
Carb. 29.5 gram
Fiber 4 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 58 gram

Ingredients


8 oz. (about 3 cups) mushrooms, chopped

1 cup onion, diced

olive oil spray

1/3 cup bread crumbs

1/2 cup untoasted wheat germ

1 Tbsp. whole wheat flour

1/2 tsp. black pepper, ground

1/2 tsp. no sodium salt
(We Used No Salt Sodium Free Salt.)

1 large egg, beaten

2 lbs. boneless pork tenderloin, trimmed of fat

1 1/2 cups water

2 packets (4 grams per packet) Herb ox Sodium Fee Beef Bouillon

1 1/2 Tbsp. cornstarch

1/2 cup fat free sour cream


1. Chop the mushrooms and onion. Then heat a non-stick pan over medium-high heat. Once it's hot, lightly spray with olive oil and add the mushrooms and onion. Cook and stir occasionally until lightly browned.

2. While the mushrooms and onion are cooking, mix together the bread crumbs, wheat germ, flour, pepper and no salt in a shallow pan. Put the egg in a separate shallow dish and whisk it together. Heat a large non-stick skillet over medium-high heat. Once it's hot, lightly coat with olive oil spray.

3. Dip the pork chops in the egg, then coat with the breading mixture. Fry them in the pan until browned on both sides, about 5 minutes per side. Once they're finished remove from the heat and set aside. (Fresh pork should be heated to a minimum of 145 degrees Fahrenheit to make sure it's cooked.)

4. Once the mushrooms and onion are browned, add the water, bouillon and any leftover breading mix.. Reduce heat to low and simmer for 20 minutes. Then stir in the sour cream and cornstarch, stir until thickened. Spoon the gravy over the pork chops and enjoy.

Yield: 4 Servings


 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-5 minutes. Keep the container open a little to allow steam to escape.

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