Pan-Sautéed Pork Chops with Gravy
Make sure the oil is really hot so that the chops sear quickly. Searing helps reserve the juices so the chops stay tender and flavorful.
INGREDIENTS | SERVES 4
Carb Level: Low
- 4 center-cut loin pork chops, 1 inch thick
- ½ teaspoon garlic salt
- Freshly cracked black pepper
- 3 tablespoons olive oil
- 8 ounces mushrooms, sliced
- ¼ cup sliced yellow onion
- 2 cloves garlic, minced
- ¼ cup beef stock
- 2 tablespoons ketchup
- 2 tablespoons sour cream, at room temperature
- 2 tablespoons chopped fresh parsley
Season the chops with garlic salt and pepper. Heat the oil in a medium-sized nonstick skillet over medium-high heat; cook the chops for about 3 minutes per side. Transfer to a plate and tent with tinfoil to keep warm.
Add the mushrooms, onions, and garlic and sauté until soft, about 5 minutes, stirring frequently. Add the stock and ketchup, and bring to a simmer. Return the chops to the pan, cover, and cook over medium heat until the chops are thoroughly cooked, about 10 minutes.
Place the chops on serving plates. Add the sour cream to the skillet and whisk until evenly blended. Pour the gravy over the chops and garnish with parsley. Serve hot.
To speed up the cooking time of chicken or pork, cut it into small pieces, place the pieces between layers of plastic wrap, and use the flat side of a meat mallet to lightly flatten the meat. It is important to always season meat before cooking to enhance the taste.