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Gravy Baked Pork Chops
February 22, 2008

The first time I made these, followed directions except after browning pork chops, I sauteed onion and fresh mushrooms in pan drippings. It was tasty but a little dry and chewy. I made these the second time using my basic pork chop philosophy, low and slow. I again sauteed onion and fresh mushrooms, added a little Kitchen Bouquet (for color and a little additional flavor) and cooked the chops at 275 degrees for 3 hours. They were extremely tender and flavorful, no knife required, and JUST DELICIOUS. This is definitely a keeper now.

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