In 10″ skillet brown pork chops over med-high heat (1-2 min per side).
Season both sides with salt and pepper.
Place in 13×9″ baking pan and cover with onions.
Add chicken broth, thyme and garlic powder to skillet drippings.
Stir; pour over pork chops and onions.
Cover with foil; bake for 60-70 min.
or until tender.
Place on serving platter; keep warm.
Pour liquid from baking pan into 10″ skillet.
Cook over medium heat until mixture just comes to a boil (1-2 min).
Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix.
Slowly stir flour mixture into hot liquid in skillet.
Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min.
Add mushrooms; cook 2 minutes.
Reduce heat to low.
Stir in sour cream.
Continue cooking, stirring constantly, until heated through (1-2 min).
Serve gravy over pork chops.
(Gravy also good on baked potatoes).
“This got a big thumbs up in my home.The recipe was reduce to 4 servings and held up nicely for the crock-pot.The chops and onions were both browned and the meat cooked on top of the onions.The meat was very moist and tender.The recipe works well for the crock-pot as the mushroom gravy is made last.I did use plain yogurt in place of the sour cream.This was served on top of stuffing with a side of green beans for a wonderful meal.”
“Absolutely wonderful!Very tender pork chops with an awesome mushroom gravy.Not a quick recipe, but well worth the time. We served with mashed potatoes.Only change I made was using italian seasoning instead of thyme because I didn’t have any.”