Ingredients

8 pork chop (1 1/2-inch thick) C.
salt
pepper
2 C. onion (2 medium) sliced
10 1/2 ounces canned chicken broth
1/4 tsp. ground thyme
1/4 tsp. garlic powder
1/4 C. water
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
2 C. mushroom (8 ounces) sliced 1/
1 8 ounce. contai land o’lakes light sour cream (1 C.)

Cooking Instructions

Heat oven to 350 degrees. In 10 inch skillet brown pork chops over medium-high heat (1 to 2 minutes per side). Season both sides with salt and pepper; place in 13 x 9 inch baking pan and cover with onions. Add chicken broth, thyme and garlic powder to drippings in skillet. Stir; pour over pork chops and onions. Cover with foil; bake for 60 to 70 minutes or until tender. Place on serving platter; keep warm. Pour liquid from baking pan into 10 inch skillet. Cook over medium heat until mixture just comes to a boil (1 to 2 minutes). Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix. Slowly stir flour mixture into hot liquid in skillet. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 minute. Add mushrooms; cook 2 minutes. Reduce heat to low. Stir in Light Sour Cream. Continue cooking, stirring constantly until heated through (1 to 2 minutes). Serve gravy over pork chops.
 
 
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