Smothered Pork Chops with Onion Gravy and Rice
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Ingredients
- 4 bone-in pork chops
- 2 onion, sliced
- 2 garlic cloves
- 30 g plain flour
- 400 ml chicken stock
- 1 tsp dried thyme
- 1 tbsp worcestershire sauce
- 300 g long-grain white rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 781 kcal
- Protein
- 46.6 g
- Carbohydrate
- 71.7 g
- of which sugars
- 5.4 g
- Fat
- 33.9 g
- of which saturates
- 10.2 g
- Fibre
- 2.5 g
- Salt
- 1.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the pork chops. Heat the vegetable oil in a large frying pan over a medium-high heat and brown the chops for 3-4 minutes on each side, then lift out onto a plate.
- 2
Add the onions to the pan and cook for 8-10 minutes, stirring often, until soft and starting to turn golden.
- 3
Stir in the garlic cloves and plain flour and cook for 1 minute, then gradually pour in the chicken stock, stirring out any lumps.
- 4
Add the dried thyme and worcestershire sauce, return the pork chops to the pan, cover and simmer for 15-18 minutes until the pork is cooked through with no pink remaining.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 6
Serve the pork chops and onion gravy over the rice.
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