This is a savory meal that will pamper your senses for a long time. It starts with that first bite of really tender and moist chop. Then when you taste the sauce that compliments it so well, you will start to forget your name. Then there’s the bacon bits that will just drive you crazy with the burst of flavor that they add to the dish—this recipe truly is sinful!
Our friend over at Betty Crocker has this to say about this recipe:
“Savor moist and tender chops southern-style with gravy and bacon bits.”
It’s double happiness for meat lovers like me! Those tender chops topped by a beautiful tasty sauce and bacon bits—who could ever resist this temptation of a meal? All I need is a side dish of steamed vegetables and I am one happy woman!
Ingredients
1/3 cup Gold Medal™ all-purpose flour
½ teaspoon Morton salt
¼ teaspoon McCormick pepper
5 Tyson lean bone-in pork loin chops, about 1/2 inch thick (about 1 1/4 pounds)
¼ cup Wesson vegetable oil
1 medium onion, chopped (1/2 cup)
1 tablespoon Gold Medal™ all-purpose flour
2 ½ cups Borden half-and-half
¼ cup Betty Crocker™ BacOs® bacon flavor bits
Instructions
In shallow dish, stir together 1/3 cup flour, the salt and pepper. Coat pork chops with flour mixture, shaking off excess.
In 12-inch skillet, heat oil over medium-high heat. Cook pork chops in oil about 10 minutes, turning once, until brown. Remove from skillet.
Stir onion into drippings in skillet. Cook about 2 minutes, stirring frequently, until softened. Stir in 1 tablespoon flour. Cook 2 minutes, stirring constantly. Stir in half-and-half and bacon bits.
Return pork chops to skillet. Cover and cook over medium-low heat about 30 minutes, stirring occasionally, until pork is no longer pink in center.
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Quick Tip: This meal makes plenty of flavorful gravy that can be poured over mashed potatoes and rice.
Thanks again to Betty Crocker for this amazing recipe.