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This is a dish I came up with years ago when I bought a pack of chops on sale and couldn't decide what to do with them. I'm a gravy girl, so don't be surprised when a lot of my recipes involve gravies and sauces! :)


  • about 3 cups steamed white or brown rice
  • 8 thin cut boneless pork loin chops
  • butter
  • onion salt
  • lemon pepper
  • flour
  • warm milk
  • chicken broth or water or white wine


  • IN a skillet, melt enough butter to coat the bottom of the pan.
  • Add the chops, 4 at a time.
  • Brown on each side on med high heat...this won't take but a minute or two!
  • Be careful not to overcook.
  • As you turn them over, sprinkle the browned side with onion salt, and then liberally sprinkle with lemon pepper.
  • When the 2nd side browns, repeat. Remove the chops from the pan and deglaze it with one of the liquids above, only about 1/4 cup per 4 chops. Pour onto dish with chops.
  • Use a rubber spatula to get all the deglazing liquid and little bits from the pan.
  • Repeat with remaining 4 chops.
  • Add 2-3 Tbsp each flour and butter to the pan to make a roux. reduce heat and let it cook over low heat for a few minutes to get rid of the raw flour taste.
  • In the meantime, slice the chops into small pieces.
  • When the roux is ready, light brown in color, whisk in warm milk.
  • Start with 2 cups and bring it to a boil.
  • Boil one minute, and immediately reduce heat.
  • Stir in pork chops and the deglazing liquid, and check for thickness.
  • It should have the texture of cream gravy, so if you need to, add more milk.
  • Taste for seasoning, and adjust if necessary.
  • I tend to use a lot of lemon pepper in this dish, probably a full tablespoon when all is said and done.
  • Serve over steamed rice.

Categories: Main Dish  Pork  Stove 
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