7/11/13

Smothered Pork Chops

A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven. 

JUMP TO RECIPE

This is one of my go-to recipes for everything from weeknight suppers to Sunday dinner. There are dozens of reasons it’s one of my favorites but the main selling points for me are:

  • You can’t screw it up.
  • The pork chops are fork-tender and cut like butter.
  • It’s as easy as a crock pot meal and just as hands-off.
  • Everything cooks in one pan.
  • You can add onions or mushrooms if you’d like.
  • The gravy is velvety perfect and tastes amazing over rice, noodles or potatoes.
  • You don’t have to do anything extra to prepare the gravy.
  • There are no Cream of Something soups.

Smothered Pork Chops! A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.

The reason the pork chops are so fall-apart tender is because they cook low and slow in the oven for just the right amount of time. You can’t recreate this method by cooking them in a crock pot all day because they will overcook and get tough and dry.

You can cook these on the stove-top on low for about an hour instead of baking them BUT they’re never quite as tender because the heat is more concentrated on the bottom instead of the milder, radiant heat in the oven.

Smothered Pork Chops! A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.

Thick, bone-in chops are best for this recipe. The bone protects the meat from the heat and helps to make the pork chops extra tender. Plus the bones bring a LOT of flavor to both the chops and the gravy.

It’s completely OK to pick up the bone when you’re done and gnaw on it while gravy drips down your chin, forearm and onto the table. If anyone looks at you funny, tell them Mandy said it’s totally fine and considered a compliment to the cook.

Smothered Pork Chops! A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.

I used to almost always cook my smothered pork chops with onions but now I only do it sometimes because some of those at my table don’t like onions.

If you’d like to add onions (or mushrooms!), just sauté them after the chops have browned, before you add the flour. 

I especially like this with onions when I’m serving the gravy over white rice. Add a side of field peas or black-eyed peas and some fresh slices of tomato too?? Man, dang, that’s good eating right there. Add some cathead biscuits and potato salad and I might faint from pure joy.

Smothered Pork Chops! A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.

HOW TO COOK SMOTHERED PORK CHOPS

  1. Dredge the chops in seasoned flour then brown in a little oil on each side.
  2. Remove chops then mix a little of the seasoned flour into the hot oil.
  3. Whisk in chicken broth.
  4. Add chops back to the pan then bake low and slow.

That’s it! When you’re done, you’ll have a pan full of fork-tender pork chops smothered in velvety smooth, perfectly seasoned gravy.

Smothered Pork Chops! A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.

A FEW NOTES ABOUT COOKING THIS RECIPE

  • I use big, thick bone-in pork chops for this. If you are using thinner chops, you will likely need about 8 pork chops. 
  • You need to shake all the excess flour off really well to prevent the flour from falling off the chops and burning AND because we don't want a thick battered chop because it would get gummy and yucky when slow-cooking in the gravy.
  • DO NOT LET THE PAN BURN. Monitor the heat when you’re browning the chops. Your gravy will taste like the pan drippings so you don’t want to scorch the oil or have excess flour falling off the chops to burn in the oil.
  • When browning the pork chops, I make sure one side is gloriously light golden brown then don’t worry too much about the other – I just give it a quick sear (then when I arrange the chops, I make sure the pretty side is facing up).
  • If you’d like to add onions, sauté them in the oil after the chops have been browned, before you add the flour.
  • We typically serve white rice with this but the gravy is glorious over mashed potatoes or egg noodles too.

Smothered Pork Chops! A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.

Recipe for Smothered Pork Chops

Smothered Pork Chops

Smothered Pork Chops
Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinCook time: 1 H & 15 MTotal time: 1 H & 20 M
A simple one-pan recipe for fork-tender pork chops smothered in gravy that thickens as the chops bake and tenderizes them low and slow in the oven.

Ingredients

  • 6 bone-in pork chops
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup vegetable oil
  • 3 cups chicken broth

Instructions

  1. Read recipe notes before beginning. Preheat oven to 300 degrees.
  2. Combine flour, salt, pepper, garlic powder and onion powder in a pie plate or cake pan then mix well; set aside.
  3. Heat oil in a large cast iron frying pan or oven-safe skillet over medium heat.
  4. Season pork chops with salt and pepper to taste then dredge in the flour mixture, shaking off any excess flour. Reserve flour mixture to use later.
  5. Brown chops on both sides in hot oil (don’t try to cook the chops through as they will finish cooking in the oven). Set browned pork chops aside.
  6. Add 1/4 cup of the reserved flour mixture to the oil in the pan then whisk until smooth. The consistency should be about as thick as ketchup – if it is thin, add a little more flour (or if too thick, add a little more oil).
  7. Brown flour in oil over medium heat for 3-4 minutes then turn off heat. Whisk in chicken broth until smooth. Season with additional salt and pepper to taste. Mixture will be thin – that’s OK as it will thicken in the oven.
  8. Arrange chops back into the pan with the gravy. Cover with aluminum foil (or an oven-safe lid if you have one) then bake at 300 degrees for 1 hour.
  9. Uncover then let rest for 15 minutes before serving. If desired, remove the pork chops then whisk the gravy before serving.

Notes

  • I use big, thick bone-in pork chops for this. If you are using thinner chops, you will likely need about 8 pork chops. 
  • You need to shake all the excess flour off really well to prevent the flour from falling off the chops and burning AND because we don't want a thick battered chop because it would get gummy and yucky when slow-cooking in the gravy.
  • DO NOT LET THE PAN BURN. Monitor the heat when you’re browning the chops. Your gravy will taste like the pan drippings so you don’t want to scorch the oil or have excess flour falling off the chops to burn in the oil.
  • When browning the pork chops, I make sure one side is gloriously light golden brown then don’t worry too much about the other – I just give it a quick sear (then when I arrange the chops, I make sure the pretty side is facing up).
  • If you’d like to add onions, sauté them in the oil after the chops have been browned, before you add the flour.
  • We typically serve white rice with this but the gravy is glorious over mashed potatoes or egg noodles too.
  • Recipe updated June 2022 - original recipe cooks on the stove but I have found that cooking in the oven is definitely better. To cook on the stove, instead of placing in the oven, cover then cook on low for one hour.


smothered, pork chops, chops, bone-in, tender, fork tender, butter, fall apart, baked, oven, gravy, flour, best, how to, southern, pan, one pan, recipe
dinner, supper
American
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108 comments:

  1. Even easier would be to add a can of golden mushroom soup to the seared chops and let it simmer for an hour. The chops come out fork tender. Add extra mushrooms if you like too and serve with smashed potatoes. Yum

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    1. Thanks!, just made the smothered pork chops, the gravy tastes good. I used beef broth instead I didn't have chicken broth and I added a little cream " half& half " to light in up. I also used red onion. I am not a gravy maker. My side dish was mashed potatoes and salad.

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    2. The recipe maes the gravy mentioned.

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    3. The problem with adding cream soups is that they are super high in sodium, even the 'reduced sodium' types. For those that want or need to control how much salt is in their food, the only reliable way is to make the gravy yourself from scratch using sodium free chicken stock.

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    4. So glad you brought up about the soup issue. Ialways foumd too salty,and husband wont touch it if he finds out there's soup in it. Not a big fan. I'm looking forward to making this tonight it sounds great. Thank you for your entry.

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  2. I love smothered chops. I have always dredged them in flour, browned them in a small amount of oil and then made the gravy after removing them from my skillet. I will try your way and see if there is a big difference in the result.

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  3. These sound fantastic and I'll definitely be trying these soon. Pinning. I love that there is no canned soup. Thanks for sharing!
    ~Kim

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    1. We love these! I'm making them tonight for the 5th time since finding this recipe!
      Thank you to the person that posted this recipe!
      Patty

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  4. I like to make the gravy/smother sauce for this using Campbell's Cream of Chicken Mushroom Soup. Which is kind of hard to find.

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    1. I've never seen this, but why not mix together 1 can of cream of chicken and 1 can of cream of mushroom. If it makes too much gravy, you could divide it before putting in pan, and freeze it for next time.

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    2. I finally saw this for the first time ever a week ago and that was at walmart. But I would say 1 can of cream of chicken and 1 can of cream of mushroom would be the same.

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    3. After many time of cooking with soup, I have decided I just don't like the taste. I will definitelt try this recipe. Sounds so good.

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    4. Campbell's Cream of Mushroom with Roasted Garlic makes a delicious gravy/sauce, too!

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  5. definitely fixing this for dinner tonight, looks delish :) love skillet gravy

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  6. Can't wait to make this one. I made your pork chop casserole recipe a few weeks ago and it was a huge hit. I also made the picnic pasta salad for the 4th of July weekend and that was also a huge hit. Thanks for sharing such wonderful recipes Mandy.

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  7. Cannot wait to make this for the boyfriend this weekend, looks delish!! How can you tell once the pork chops are completely done cooking?

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  8. Yum, this sounds delicious! =)
    Thanks !

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  9. Made this recipe tonight and it turned out great. No need to put any sort of "cream" soup into the gravy

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    1. Thanks! I'm glad you liked it! And I couldn't agree more about the creamed soups!

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  10. This sounds so good, I am going to try it with chicken too!!! Thank you for sharing! Tammy

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  11. you could also,place the porchops,and gravy in a slow cooker to finish tenderizing,they will be fork tender.

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  12. Been making this for years except in my crock pot,I brown the chops first in my skillet and then I remove them then from the drippings I add flour and salt&pepper to make a semi-thick paste and let this brown for about 2 minutes then add water to make a thin consistency and put chops in crock pot & pour liquid over chops and simmer for 4-5 hours on low or 2 hours on high makes perfect gravy too,either way comes out fantastic ever time with very little effort just be sure to use non stick spray in your crock pot first for easy clean-up... and you can put onions/mushrooms or whatever you like on top if you prefer..so delicious!!! :)

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  13. CAN YOU USE CANOLA OIL INSTEAD IF VEGEATABLE OIL FOR THIS RECIPE? VEGETABLE OIL IS SO BAD FOR ME THE DOCTOR SAID.

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    1. Absolutely. I actually use canola oil myself.

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    2. so is canola oil, use coconut oil its healthy for you.i make this like Kim Hettinger, for uears also u can use beef round steak. dust with flour , salt , pepper make rue add water and simmer a few hrs. or in oven 350 for one and one half hrs

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  14. Adding a can of GOLDEN MUSHROOMS to this is excellent too!

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  15. can you do this in a crock pot

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    1. Absolutely! I've never made it myself so I'm not sure about cooking times. I'd try on low for 6 hours or high for 4. Let me know if you try it!

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  16. I can't wait to try this in my low pressure cooker!

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    1. I was thinking the same thing! I wonder how long it would take? I'm thinking 20 minutes.

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  17. You have me craving pork chops now! To Barb, add a little Gravy Master to darken the gravy.

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  18. Carolina Girl8/15/13, 7:05 PM

    I made these pork chops last night and it is the 2nd time I have made them and they are PERFECT! I consider myself a fairly decent cook, but with that being said, I have still been known to jack up a pan of gravy. This recipe is the easiest and best tasting gravy ever. I have also made several of your other recipes and my family has raved about every one of them. Thank you for all you do to make life in my kitchen a little easier :)

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    1. You ain't lived if you haven't jacked up a pan of gravy or two in your day!

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  19. Wonder if this would work with boneless chicken breasts?

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    1. I have made the pork chops and they turned out great!! I had the same thought about chicken and I tried it and the chicken tasted just as good as the pork. The chicken only took 45 minutes on simmer.

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  20. Squat Blossom9/9/13, 8:09 PM

    Hey again from North Georgia!

    Just wanted you to know that I was able to South My Mouth gluten free style! I took this recipe and made a couple of easy substitutions and successfully made it dee-lish with no gluten. It already had no dairy, so it's good to go for me! Thanks!

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    1. please explain what you used to make it gluten free

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    2. I used king arthurs measure for measure gluten free flour. Worked perfectly.

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  21. We love pork chops BUT mine always turn out tough and dry. Any suggestions anyone?

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    1. Slower cooking or lower temp cooking. .Slow cooking is always more tender on pork ..And center cut chops.Better cut of meat..

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  22. I have been searching high and low for a smothered pork chop recipe that doesn't call for a can of creamed soup-this was fantastic! I added some sliced green peppers in once I set it to simmer. My pork chops are always tough-like every time I've tried to make them-and these turned out perfectly :) Was a hit!

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    1. Glad to hear that! And, I'm with you... I'd much rather leave out the creamed soup when I can. Thanks for writing!

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  23. I just made this tonight. Family loved it. I followed directions exactly, however I used half chicken broth and half beef broth as that was all I had on hand. Turned out perfect. No need for any canned soups. AAAA+++++

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  24. I made this for dinner last night - third time. Delicious!

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  25. Had a package of two really large bone in pork chops so thought I would try this recipe even though it calls for more chops. Just cut back on seasoning and put in the oven to finish off. They were Delish and will keep this in my favorites forever thanks for sharing this love it.

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  26. Could bone-in pork chops be used? Cooking time might be longer, it's all I have on hand

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  27. My husband mr picky said they were amazing thanks!

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  28. Making this now. I like a lot of gravy so I added a little more flour and broth, however I do like to make gravy with milk so mine is a little lighter than yours. I would be interested to see how it would be with cream of mushroom as well. Thanks for the recipe it looks great. I can't wait.

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  29. Made these last night. They were awesome! Since my cast iron skillet was not big enough for all four of the chops I had, after searing them and making the gravy I put them in a 9x13 in the oven at 350 for an hour covered with foil. YUMMMMMM. Thank you for yet another awesome recipe.

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  30. We cannot use commercial canned soups and frankly dont like the taste anyway. Good rounded comfort food recipe!

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  31. Absolutely amazing! All three of my guys devoured this dinner. Thank you for sharing!!

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  32. How would I make this without using onion?

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    1. I'm not fond of onions but I can tolerate a slightly onion flavor so we made this basically without onion by removing the cooked onion after the 2 minute sauté but before the addition of flour and it turned out fantastic. If you are allergic to onion and can't even tolerate the subtle flavor of onion you could try omitting "Add onions to hot pan" Move on to the next step of adding flour to the oil & drippings in the pan (making a roux) then do the rest of the recipe as written with "cooking for 2 - 3 minutes more ..." I haven't tried it but I bet it would be great - just a slightly different flavor. Let us know!

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  33. This was sooo good! I replaced the flour with cornstarch to make it gluten free! So easy and delicious! Thanks for the recipe!

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  34. This was FANTASTIC!!! Some of the most tender pork chops I've ever had. Thanks!!

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  35. I have made this probably 4 times in the last 3 months and it has got to be one of the best things I've ever tasted! I've paired it with roasted potatoes, mashed potatoes and with rice. It doesn't matter what is on the plate next to it, those chops are incredible!! My husband calls the gravy 'good enough to drink!' This one has won the prize! I can't wait until later this summer when I can get all happy and throw some fried okra up next to these bad boys and just watch my taste buds burst into song!!
    Thanks Mandy!!

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  36. Super easy to make! Thank you for the recipe! I love that I'm not using a canned soup to make the gravy!!!
    Thanks!!!

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  37. Thank you for printing a great recipe without using canned soup. Canned soup has to much salt for me and my husband is gluten free. This works great. I use my homemade (low sodium) chicken broth and it was wonderful.

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    1. Forgot to add I also use GF flour and tossed in some fresh mushrooms. You can splash in some cream to make it richer.

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  38. So if you 1/2 an onion and then cut them in slices (like 1/2 an onion ring), that seems like a lot of onion. Why don't I see any onion in the gravy in the picture? Do you strain them out at some point? Thank you!

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    1. I don't think it's too much onion but you can use less if you like. I pulled the chop out of the gravy and didn't ladle more gravy on. You can see the onion on the rice.

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  39. i just made this and it is delicious. why ruin it with canned soup? the recipe taste fine the way it is. only thing i did different was doubled the sauce. thank you for sharing the recipe. =)

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  40. I have been using this exact recipe for years. It was one that I just made up on my own. I was astounded that pork chops make the most AMAZING gravy. If you are on the frugal side or are simply out of chicken broth, simply up the seasoning and use water for the gravy. It will still be delicious.

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  41. I have made this recipe twice now and I love it! I've been looking for an easy recipe for smothered pork chops, and this is it. I will NEVER make them any other way. Thanks for sharing!

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  42. I don't know why you think the picture doesn't do justice. It looks sooo good, I want 'scratch & sniff' plus 'lick & taste' capability on my computer. It's going on my list next week. It would have been immediately, but grocery shopping is done for the week. And I agree, it's good to see a smothered recipe that doesn't include canned cream of 'something' soup.

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  43. From freezer to table in under 2 hours tonight...and only one complaining kid (out of 5)...this one can definitely be added to our large rotation of dinners! Yum! Thanks!

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  44. I made this just last week and added mushrooms and garlic in with the onions. I used a recipe that I got from an old issue of the Cooking Club magazine. I've not used any other recipe for pork chops since I found the recipe. It's just delicious.

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  45. Hmmm...Can't wait to try this

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  46. Meaolespino1/11/15, 4:27 PM

    Just made this for dinner! Thanks so much for the recipe. 1st time and it came out great! Love your blog . Thanks again

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  47. I season the pork chops really good and fry them in lard. Yes lard,, very tasty. No can soup. I use all purpose flour for gravy,, I season that also.

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  48. My picky son loved these. They came out great and were very easy.

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  49. Made this tonight for dinner, it was excellent. Made it exactly as listed. Served with garlic mashed potatoes. I wouldn't change a thing. I used boneless pork loin chops, and simmered them for 30 minutes.

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  50. Made this tonight for dinner, it was excellent. Made it exactly as listed. Served with garlic mashed potatoes. I wouldn't change a thing. I used boneless pork loin chops, and simmered them for 30 minutes.

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  51. I would not screw this up by adding canned soup. I do use that with other recipes but there is no need to with this one. It would not tastes the same. And that would be a shame...

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  52. Me and my family thanks you for this recipe! AMAZING!

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  53. i am going to be a rebel and use beef broth ( because i am out of chicken)

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  54. Funny, I’m going to make these tonight. I’ve just come back from a raid on one of my favorite places, Four Oaks Farms in Lexington, SC. I got some nice pork chops, sausage and of course, their country ham; best on the planet.
    I’m with you on the gravy; au natural: No Cream of Sodium soup. If I want a ‘chem-coction’ I’ll go to the ‘Fallen Arches’ or the ‘Bugger King.’ This is the way my grandmother taught me how to make them, way back in the 50’s. The only difference is that I dredge them first in seasoned flour: And sometimes a little ‘Slap Ya’ Mama, (Mary at Deep South Dish got me hooked on that stuff). Then, instead of oil, I use bacon drippin’s. How disgusting, bacon grease: Said no one ever. I usually use either a vegetable stock, to keep it neutral, or pork stock to richen the flavor. To take the worry out of the possibility of breaking the roux, heat the stock to about 120 deg. or so, then add it to the roux. I don’t know about you, but I just hate it when my roux breaks. Boy, that’s painful.
    This can be finished in the oven. Simmering starts between 185 – 195 deg. F. Set the oven to about 235 deg. F., for about an hour or so. Check to see that it’s not boiling. Ovens differ as do cooking vessels. So keep an eye on it. The finished temperature should be 145 deg. F. And yes, the longer it cooks the better it is.
    God bless.

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  55. Donna Munkelwitz6/10/15, 4:17 PM

    This is the best recipe ever. We follow the recipe exactly except we found that using a pork tenderloin cut into medallion is the best. It is also great w/ chicken. Company worthy!!!

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  56. People, you need to try something besides canned soup!!! It all tastes the same...like canned soup. Try something different and infinitely better. At least make the soup from scratch. This recipe is killer. I tasted it before serving (of course) and my family is lucky they got any.. I could drink this gravy. Thank you!

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  57. I have been making these chops for years but I can't have onions so I use a combo of about 2t Parsley and 1t Paprika, it makes up for the taste of the onion...tastes better to me. I dredge my chops in seasoned flour and lightly brown them before adding the liquid and spices them turn down heat and simmer until tender and gravy is made.

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  58. My fiance doesn't like onions so I use the minced onions you get in the spice isle in the store. He doesn't know the difference. Going to try these tonight. They sound really yummy.

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  59. Did you use bone in porkchops?

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    1. you can use either.. bone-in always has more flavor no matter how it's prepared

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  60. Made these for dinner tonight and they were so tasty and the gravy was incredible. I try not to use canned creamed soup anymore and this was a perfect recipe for smothered pork chops that didn't use cream of something soup.

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  61. I have made the recipe exactly as written several times. I have made it with bone-in and boneless sirloin chops. It is absolutely wonderful every time! Thank you so much for sharing this recipe.

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  62. Made this last night and it came out amazing! I was never really good at making gravy and was usually a hit and miss with the porkchops. Sometimes tender and juicy and other times tough. I actually cut them out of dinner rotation until the husband and kids asked for porkchops. I followed your recipe to the T and wouldn't change a thing. Love how the chops are seared with seasonings only and not drenched in flour. Fall off the bone tasty. Thanks so much!

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    1. Oh! And the simmer vs boil blog helped too!

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  63. just made your chops and they came out fantastic my boys devoured them

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  64. I have similar recipe and a problem watching things on the stove. I solved this problem by putting on the lid and putting pan in oven for an hour.

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  65. Making this today, third time. They are sooo good and easy. I make them in my crock pot, love them with mashed or rice.

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  66. Made this today and it's delicious... and easy! Even my picky eaters loved this. There's no need to add a cream of whatever soup to this. Thanks for sharing this Mandy I will definitely make this again.

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  67. Followed the recipe, bumped up the amounts for a bigger crowd...18 chops! At the point where you cover and simmer, I transferred it all to the large crock pot and let it simmer for 5 hrs while we went about the day. Excellent!

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  68. mmmmmmm good my husband & I could not get enough.I made mash potatoes & green beans to go with it. And I have to agree it does NOT need any stupid soup. Just leave it as it is.
    Thanks again Mandy

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  69. I’ve made this twice & it’s turned out perfect both times!! Only thing I add is a can of mushrooms with the onions. I serve it with mashed cauliflower for a low carb meal! Thank you, thank you, thank you!!!!

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  70. I made these tonight and they were delicious! The only thing I changed was the addition of about half a cup of mushrooms. I cooked them with the onions and the gravy came out SO GOOD! I had been craving a savory dish and this definitely fulfilled that craving. I served it with mashed potatoes and peas. Both kids cleared their plates! Thank you for posting this!

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  71. Made these tonight, baked in the oven. FANTASTIC! The gravy alone is to die for!!

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  72. I have made this twice since I found your recipe and I love it! So do my parents (and my dad is a picky one). My mom is not a huge pork chop lover but she would not stop going on about this recipe. Thank you!

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  73. Made this tonight and the pork chops turned out amazing. I added about a tbsp paprika to the onions for even added flavour, and while I could have turned them off at 30 min., I left them in for another 15 and it made a huge difference to the gravy and the aroma. This one's a keeper.

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  74. Made these tonight. Amazing recipe. A few modifications: added about 1 tbsp of paprika to the onions. Used arrowroot flour instead of regular flour, just as effective without the gluten. Used organic chicken stock instead of the canned stuff. Simmered for 45 min.

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  75. The first time I made this recipe and it came out perfect .. thanks for sharing

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  76. Hello :) I just LOVE this recipe! Is there anyway to make this 'for a crowd'? (Not a HUGE crowd, just a small 'crowd') :) I'm limited on the stove top, but didn't know if it was an option to possibly finish in the oven, or even chop up boneless pork chops after browning, and then simmer stove top in the onions/gravy?

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    1. Yes! I think it's actually better in the oven! Bake at 325 in a covered dish for about 35-40 minutes ;)

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  77. Thank you so much for this recipe! I have been cooking for at least 30 years and never have been successful with making gravy. I followed your instructions, using what I had on hand (red onions, beef broth, fresh rosemary & parsley). It came out wonderfully!

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  78. My mother who passed last year, made this when I was a child. When I saw it, it immediately brought back warm and fuzzy memories. This is a great recipe and very easy to make. My husband loves gravy and this is a definite keeper. Thank you.

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  79. Just made these tonight and they were fabulous! The gravy is to die for!

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  80. This was an excellent recipe...some few substitutions, when I was sauteing the onions I added about a tablespoon of butter...also I used 1 and 1/2 cans of chicken bone broth sipping soups that was infused with lemon and rosemary...added a great fresh flavor. ��

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