Saucy Pork Chop Skillet is a wonderful winter week night meal. The sauce is ridiculously good so make sure you have crusty bread to lap it up! The dish is simple to make and a show stopper for guests.
I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Stove Top
Recipe serves: 6
Serving size:
- 1 pork chop
- about 1 cup rice & sauce
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
canola oil
-
dried parsley flakes
-
dried basil
-
dried oregano
-
flour
Grocery
-
6 slices boneless pork tenderloin
-
1 onion
-
1 can diced tomatoes 14.5 oz
-
1 - can beef broth 14.5 oz
Tip
If you don’t like rice this dish is great with potatoes or pasta.
Let's prep!
Ingredients
Prep
Ingredients
| 3 cups instant brown rice |
| 2 teaspoons canola oil |
| 6 boneless pork loin chops |
| 1 small onion, sliced |
| 1 cup canned diced tomatoes |
| 1 cup beef broth |
| 1 tablespoon dried parsley flakes |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 1/8 teaspoon dried basil |
| 1/8 teaspoon dried oregano |
| 2 tablespoons flour |
| 1/2 cup water |
Prep
- Gather all of your ingredients and measuring tools
- Thinly slice 1 onion; leave on cutting board until ready to use.
- In a medium bowl add:
- 1 cup diced tomatoes; refrigerate the rest and use at another time.
- 1 cup beef broth (set the rest of the can aside for the rice)
- 1 tablespoon dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- Measure 2 tablespoons of flour and ½ cup of water and whisk in a small bowl; set aside.
- Season both sides of the pork with salt and pepper to taste.
Let's cook!
- Complete the prep from the above prep tab.
- Prepare the instant rice. Measure the liquid by first adding the remaining beef broth from the can into a measuring cup and fill the remainder of the measuring cup with required water to make 3 cups of instant rice.
- Heat 2 teaspoons of oil in the frying pan and brown the pork chops on both sides. This should be about 2 minutes per side then remove to a plate. Add more oil if you need two separate batches.
- Add onions to the frying pan with the pork drippings. Scrape up the pork drippings while cooking the onions. Once the onions are tender stir in the tomato mixture.
- I like to mince a clove of garlic into the onions when they are finished browning.
- Bring to a boil and add the pork back to the pan for 4 – 6 minutes. Pork will be 145° F when cooked. I like to cook mine a little longer.
- Remove the pork to a plate. Add the flour slurry to the frying pan. Bring to a boil stirring for about 2 minutes until the gravy is thick.
- I like to add the sauce over my pork and rice. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 1
