Q1: What is the absolute secret to a juicy, not dry, pork chop?

There are two main secrets! First, be sure to start with a thick-cut pork chop (at least 3/4- to 1-inch thick if possible). Thinner pork chops are much more likely to overcook. Second, and most importantly, be very careful not to overcook them . The best way to check for doneness is with an instant-read thermometer . Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) .

Q2: What is a "flour slurry," and how does it work to thicken a gravy?

A flour slurry is a simple mixture of flour and a cold liquid (in this case, water). It is a brilliant, foolproof way to thicken a sauce or a gravy without any lumps. If you were to add dry flour directly to the hot, simmering gravy, it would immediately clump up. By dissolving the flour in a cold liquid first, you are ensuring that it will disperse evenly and smoothly into your gravy.

Q3: Can I make this dish ahead of time?

This dish comes together so quickly that it is at its absolute best when it is made fresh. However, you can chop your onion and prep

Q4: Can I use bone-in pork chops for this recipe?

Of course! A thick-cut, bone-in pork chop would be fantastic in this recipe and will be even juicier. You will just need to increase the simmering time by a few minutes on each side to ensure that the meat is cooked all the way through to the bone.

Q5: Can I use fresh herbs instead of dried?

Yes! The general rule of thumb is to use about three times the amount of fresh herbs as you would dried. For this recipe, you would want to use about 1 tablespoon each of fresh, chopped parsley, basil, and oregano.

Easy One-Pan Saucy Pork Chops

A quick and easy one-skillet meal featuring saucy, boneless pork chops served with instant brown rice. The pork chops are first browned in a large nonstick skillet and then set aside. A savory pan sauce is then created in the same skillet by sautéing onions with diced tomatoes, beef broth, and dried herbs. The pork is returned to the pan to simmer until cooked through. The sauce is finished by thickening it with a simple flour and water slurry.

Author: Evelyn

Ingredients

3 cups uncooked instant brown rice
2 teaspoons canola oil
6 boneless pork loin chops (6 ounces each)
1 small onion, sliced
1 cup canned diced tomatoes
1 cup reduced-sodium beef broth
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 cup water

Instructions

Cook the instant brown rice according to the package directions.
While the rice cooks, heat the canola oil in a large nonstick skillet over medium-high heat. Brown the pork chops on both sides. Remove the pork from the pan and set aside.
Add the sliced onion to the drippings in the skillet. Cook and stir until the onion is tender.
Stir in the diced tomatoes, beef broth, parsley, salt, pepper, basil, and oregano. Bring the mixture to a boil.
Return the pork chops to the pan. Reduce the heat, cover, and let it simmer for 6-8 minutes, or until a meat thermometer inserted into the pork reads 145°F.
Remove the pork to a serving plate and keep it warm.
In a small bowl, mix the flour and 1/2 cup of water until smooth to create a slurry. Stir the slurry into the sauce in the skillet.
Bring the sauce to a boil, stirring constantly. Cook and stir for 2 minutes, until it has thickened.
Spoon the sauce over the pork chops and serve with the cooked rice.

Notes

This is a quick weeknight meal, using shortcuts like instant brown rice and canned tomatoes.
Building the pan sauce in the same skillet used to sear the pork is a key technique that incorporates all the flavorful browned bits (fond).
Using a meat thermometer is the most reliable way to ensure the pork is cooked to a juicy and safe temperature without being overcooked.

Find it online: https://cookupjoy.com/saucy-pork-chops/