This flavorful meat and gravy dish takes just over an hour from start to finish. However, most of that time is used for simmering the chops, making them extremely tender when plated. So tender that you’ll be able to cut them with a butter knife!
32OzBeef BrothDepending on thickness of the chops, may not need as much broth.
3Tbsp Worcestershire Sauce
2-3tablespoonCornstarch or Flour
Pat pork chop dry using a paper towel.
Tenderize chops using a fork by pricking holes over the surface of the chops.
Season pork chops with salt, pepper, and Adobo Seasoning on both sides.
Using a cast iron or hard-steel skillet, heat butter over medium-high heat to coat the surface.
Add chops and brown both sides (3-4 minutes on each side), adding garlic and Worcestershire sauce halfway through this step.
Add enough broth to completely cover the chops in liquid.
Bring to a light boil on medium-high heat.
Then simmer on a lowish heat, covered for 15 minutes.
Turn chops over and return to simmer, covered for 15 more minutes.
Next cook uncovered for 30 minutes, this will help reduce the broth to create the gravy.
Transfer pork chops from the pan to a plate.
Now let’s thicken the gravy!
In a separate bowl add ½ cup of water and 2 tablespoons corn starch (or flour) and whisk smooth to rid of lumps.
Whisk half the mixture into the gravy to thicken. Let simmer for 3-5 minutes, and then add more to get the desied consistency if needed. Note: consistancy is a preference, so go slow with this step.This step can be done a second time to thicken the gravy more if needed, using ¼ cup water and 1 tablespoon of cornstarch.
The pork will be tender and soft. Serve with rice or potatoes.