Servings 2
Double or triple based on need
Images and write-up coming soon.
Ingredients
2 Boneless Pork Chops
1 Tsp Fry Seasoning
1⁄2 Yellow Onion
2 Scallions
2 Tbsp. Chicken Stock Concentrate
2 Tbsp sour cream
1⁄2 tsp flour
Pat pork chops dry with paper towels and season all over with fry seasoning, salt, and pepper. Heat a pat of butter in a large pan over medium heat. Add pork and cook until browned and cooked through (5 – 7 minutes per side).
While pork chops rest, thinly slice onion, Trim and thinly slice the scallions. Melt 1 tbsp butter in pan on medium-high heat. Add onion, scallion whites, a pinch of salt and pepper, and a pinch of chili or red pepper flakes. Cook stirring until lightly browned and softened (5 – 6 minutes). Add 1⁄2 tsp of flour cook stirring, 1 minute. Stir in stock concentrate and 1⁄2 cup plain water stir until fully incorporated. Bring to a boil and cook until thickened (1 – 2 minutes). Remove from heat. Stir in sour cream until melted and combined. Taste and season gravy with pepper. If the gravy is too thick, add a splash of water until it is pourable.
Pairs Well With
Roasted Carrots
Mom’s Broccoli
Green Beans
The Perfect Mashed Potatoes
