Ingredients
1/2 cup all-purpose flour, divided1/2 cup seasoned bread crumbs, divided4 pork chops (1/2 inch thick)2 tablespoons canola oil1 medium onion, sliced2 garlic cloves, minced1/4 teaspoon pepper3 cups water2 tablespoons beef bouillon granules1 teaspoon browning sauce, optional2 bay leaves1 jar (4-1/2 ounces) sliced mushrooms, drained1/2 cup cold water
Preparation
In a large resealable plastic bag, combine half of the flour and bread crumbs; add pork chops, a few at a time. Seal bag and toss to coat.
In a large skillet cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the onion, garlic, pepper and water. Stir in the bouillon, browning sauce if desired and bay leaves; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°.
Discard bay leaves. Remove pork to serving platter and keep warm. Let stand for 5 minutes before serving. Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve with pork chops.
