Pork Chops, Mashed Potatoes and Mushroom Gravy
4 to 6 pork chops, about 1 inch thick
8 oz fresh mushrooms, cleaned and sliced
1/2 medium onion, chopped
1 1/2 cup chicken broth, divided
1 cup beef broth (can use 2 cups of either broth, this was just what I had and it tasted pretty good)
2 Tbsp flour
1 1/2 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
My pork chops had already been cooked on the George Foreman grill. I put the chops in the skillet with a little bit of broth and heated them through.
If raw, sear on both sides in skillet with a little olive oil. cook for about 5 minutes on each side or until cooked through.
Set aside on a plate, they will get re-warmed later.
In the same skillet, pour in 1/4 cup broth and stir to loosen an pork remnants, Add the onions and saute for a few minutes. Add the mushrooms and cook until both are softened.
Meanwhile, stir together 2 cups of broth ( 1 cup of each), 2 Tbsp flour, 1 1/2 Tbsp Worcestershire sauce and 1 Tbsp balsamic vinegar.
When onions and mushrooms are softened, stir the broth mixture well and pour into the skillet. Heat over medium high heat until boiling and allow to thicken. Add pork chops and let them simmer in the gravy for 5 minutes.
For the mashed potatoes, I used instant potatoes. Make according to the package directions.
To serve, spoon potatoes on plate. Place pork chops slightly on top of the potatoes. Spoon mushroom gravy over the chop and potatoes.