March 30, 2018
Dinner, Main Dish, Pork,
Chops, Vegetables, Onions, Southern, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Stove Top, Gluten-Free, No Eggs more
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"This is a great recipe to keep around for when you need something quick to prepare. The gravy is also great over poached eggs or chicken."
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a skillet over medium-high.
Add the pork; cook 5 minutes on each side. Remove from the pan. Keep warm.
Combine 1/2 cup tomato juice and cornstarch in a small bowl, stirring with a whisk.
Add the cornstarch mixture, remaining 1/2 cup tomato juice, stock, garlic powder and onions to the pan. Bring to a boil; reduce heat, and simmer 3 minutes.
Remove the pan from the heat. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley, and butter. Serve over the pork chops.
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