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Pork Chops with Spicy Tomato Gravy

Recipe Introduction


Houston Chronicle-7/15/98





List of Ingredients



• 1/3 cup flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground red pepper, divided
  
• 4 (1") thick lean boneless pork chops
  
• 2 tablespoons olive oil, divided
  
• 2 cloves garlic, minced
  
• 4 green onions, finely chopped
  
• 1 (1.61 ounce) package fat-free brown-gravy mix (Pioneer recommended)
  
• 1 cup reduced-fat milk, divided
  
• 1 (14-1/2 ounce) can diced tomatoes, undrained
  
• 1/2 teaspoon dried thyme
  






Instructions



1. Combine flour, salt and 1/4 teaspoon red pepper; dredge pork chops in mixture.
   
   
2. Heat 1 tablespoon oil in a large nonstick skillet; add pork chops and cook over medium heat until browned on both sides. Remove from skillet and set aside.
   
   
3. Add remaining oil to skillet; add garlic and green onions. Cook, stirring constantly, 3 minutes. Combine gravy mix and 1/2 cup milk; whisk until blended. Add tomatoes, remaining milk, remaining red pepper, and thyme to skillet; bring to a boil. Add gravy mixture and and stir until smooth, using a wire whisk.
   
   
4. Arrange pork chops in skillet, turning to coat with sauce; cover, reduce heat and simmer 15 minutes.
   
   






Final Comments


Notes: Serve with rice, noodles or mashed potatoes because this makes a lot of gravy.