Pork Chops With Herb Gravy
Pork Chops with Fresh Herb Gravy.
Pork chops are becoming one of my easy go to weeknight meals. If I use bone-in pork chops I have found that they will be more moist when simmered in broth and slow roasted at a low temperature. Also making the broth into a gravy adds another level of deliciousness to this dish. Although I didn’t want it to be exactly like a traditional gravy that’s usually thickened with flour, I wanted it to have some healthy ingredients therefore I decided to add some of my favorite fresh herbs that go well with a lot of pork dishes; rosemary, sage and thyme. These herbs turned out to be the perfect way to put my own spin on a typical gravy recipe.
What side dishes would you serve with these pork chops? I like to serve it with steamed green peas and carrots with an added dollop of grassfed butter or Miyoko’s vegan butter found locally at Trader Joe’s, Georgetown Market, Fresh Thyme, and Whole Foods. If you are craving some real old fashioned comfort food serve it with mashed potatoes. If you are trying to get some extra veggies into your diet try mashed cauliflower. If you don’t like the taste of cauliflower go halfsies which is what I usually do. You could also double the recipe for a bigger meal or that way you have more leftovers for lunch the next day.
I hope you enjoy this recipe as much as my husband and I did. Thank you for visiting my second favorite place, Emma’s Daily Bread. Cheers to a Happy but more importantly A Healthy Week.
Pork Chops With Herb Gravy
Ingredients
- 4 Bone-in Pork Chops
- 1 Small Yellow or sweet onion Diced
- 4 Cloves of Garlic Minced
- 1.5 Cups Pork or Chicken Broth
- 2 Springs Fresh Rosemary
- 1 TBSP Fresh Sage
- 2 Springs Fresh Thyme
- 4 TBSP Arrow Root Flour Mix With 4 TBSP Room Temperature Water
- Serve With Carrots and Peas Or Mashed Cauliflower
Instructions
- Preheat oven to 350 degrees. Heat a cast iron pan to medium-high heat, sear pork chops 4-5 minutes on each side, set aside. I used the springs of fresh herbs on this plate for the gravy.
- Drizzle a tablespoon olive oil into the pan and saute chopped onions till softened than add minced garlic and cook on low heat for another 1-2 minutes. Place pork chops back into the pan, add broth and fresh herbs. Place lid onto pan and into a 350 degree oven for 30 minutes or until internal temperature is at least 165 degrees and meat comes off the bone easily.
- Once meat is done roasting bring pan back to stove top. Mix room temperature water and arrow root floor, mix with the broth. If it's not thick enough for you mix another tsp flour with water and add to the gravy and stir well. Serve with steamed peas and carrots or mashed cauliflower.
- I steamed the carrots in a small sauce pan until they they were almost cooked, than added peas, cooked it till peas are hot and carrots are soft but not mushy. Add salt and pepper to taste and some butter for creaminess if desired. If carrots are not available at the local farmer's market I get the heirloom carrots at Trader Joe's because they are really flavorful.
