We’re Gonna Make My Herb And Garlic Busted Pork Chops With An Onion Gravy.
- A Large Onion Sliced
- Pork Chops
- Olive Oil
- Worcestershire Sauce
- 1 Tablespoon Of Butter
1So good so delicious so fast so to make this you’re gonna need lean center cup boneless pork chops chicken stock, a large onion sliced some minced fresh rosemary and parsley but a tablespoon of butter two cloves of minced garlic salt pepper and Worcestershire sauce and you also do need of course a little bit of olive oil to get the whole thing going okay so to make this it’s really really easy instead of putting the salt instead of putting the garlic and the herbs and the sauce we’re gonna cross the pork chops to make sure they have a lot of flavor but before we do that we need to just salt and pepper this.
2I’m gonna make sure you flip it and do the other side as well it’s hard on with just a salt so now we’re gonna do the pepper on the one side and then we’re just gonna start putting our herbs and our garlic all over this and another sound and looks crazy but trust me it’s so good when that pork chop and you bite into it and it’s just crusted with all that goodness it’s it’s delicious it’s absolutely delicious.
3So then you can do this recipe with chicken breast if you don’t eat pork it’s totally okay and the rosemary and I’ve reserved a little rosemary and parsley just because I want to put some in the gravy as well now Pat this in so that it sticks and flip it so we can do the opposite side I’m a large nonstick pan here preheating over medium high heat with about a tablespoon of olive oil nothing fancy no extra virgin.
4This is really nice and hot so we’re gonna add in our yeah that’s exactly what you want to hear when you add in your pork chop the way through and you want to get a really good color in each side and then we’re gonna makes it gravy and then before the Bundys all ready to serve them but it’s slide of course our second and let them cook all the way through it in that onion gravy my pork chops brown on both sides now to this pan which is now a little dry I’m gonna add a little bit more olive oil 1/2 a tablespoon.
5All those brown bits that’s good stuff going on these onions really bring out their sweetness flavor none of my onions are beautifully caramelized I’m going to add some chicken stock so this is chicken stock that I need now let’s keep it in the freezer and take it out anytime we need it put a cup of chicken stock and then with a wooden spoon I’m just scraping the bottom to make sure I get all those brown bits off that’s called the glade deglazing the pan getting lots of flavor turn this up to medium high now.
6I’m gonna add about a teaspoon of Worcestershire sauce it’s gonna give a fantastic flavor there’s a lot in there and it’s really gonna come together beautifully now once this comes to a boil I’m going to add my pork chops back in for another five to six minutes to cook them all the way through because remember we just Brown both sides so once this come up to a boil we’re gonna add in our pork chops and finish the thing up now that.
7This team’s up to a boil we’re gonna put the pork chops back in I’m gonna cook these for about three minutes on each side and then gonna flip them because I want to make sure that they stay nice and juicy on both sides and the juice of that kind of collected in the plate you want to put those right back in because they have a lot of flavor I’m just taking my pork chops out they’re cooked all the way through and I flip them after three minutes just to make sure that they stay nice and juicy on both sides.
8Now to this we’re gonna add that 1 tablespoon of butter it’s really gonna pull the sauce together make it glisten now remaining chopped parsley and rosemary stir this up and you just kind of literally stir this until the butter melts it’s really not like a gravy gravy but it’s just a luscious oniony goodness the sauce I don’t know how else to pronounce and to say but it’s just really really good and that’s it this is done now.