Pork Chops with Mushroom Gravy

8 pork chop, (1 1/2-inch thick)
salt
pepper
2 cups onion, (2 medium) diced
1/2 ounces canned chicken broth
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup water
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups mushroom, (8 ounces) sliced
1 8 oz. Land O'Lakes light sour cream, (1 cup)


1. Heat oven to 350 degrees F. 2. 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 13x9-inch baking pan and cover with onions. 3. Add chicken
broth, thyme and garlic powder to drippings in skillet. Stir; pour over pork
chops and onions. 4. Cover with foil; bake for 60 to 70 minutes or until
tender. Place on serving platter; keep warm. 5. Pour liquid from baking pan
into 10-inch skillet. Cook over medium heat until mixture just comes to a
boil (1 to 2 minutes). 6. Meanwhile, in jar with lid, combine water, flour,
salt and pepper; shake to mix. Slowly stir flour mixture into hot liquid in
skillet. 7. Continue cooking, stirring constantly, until mixture comes to a
full boil; boil 1 minute. Add mushrooms; cook 2 minutes. Reduce heat to low.
8. Stir in Light Sour Cream. Continue cooking, stirring constantly until
heated through (1 to 2 minutes). Serve gravy over pork chops.

Servings: 8
Home Cookin 4.8 Chapter: Pork