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Spiced Pork Chops smothered with a Mushroom and Onion Gravy Recipe

INGREDIENTS - Breaded Pork Chops

4
Mountain House Pork Chops—Whole and Uncooked, reconstituted
2 TBS
MyChoice Whole Egg Powder, reconstituted
2 TBS
Provident Pantry Flour
½ tsp
MyChoice Iodized Salt
1/8 tsp
MyChoice Black Pepper 28 Mesh
2-3 cups
Provident Pantry Egg Noodle Pasta
½ tsp
Paprika
1 tsp
Worchestershire sauce
2 TBS
Oil

INGREDIENTS - Mushroom and Onion Gravy

1 ½ cup
MyChoice Sour Cream Powder, reconstituted.
½-¾ cup
My Choice Freeze-Dried Mushrooms, reconstituted
1 tsp
MyChoice Iodized Salt (add more to taste as needed)

PREPARATION


1. Cook the egg noodle pasta according to package directions.
2. Meanwhile, reconstitute the first two ingredients for the Pork Chops and gravy.
3. Add Worchestershire sauce to the reconstituted egg powder and set aside.
4. In a small bowl, combine flour, salt, pepper, and paprika.
5. Dip chops in the reconstituted egg powder and coat with seasoned flour.
6. Heat oil in a large skillet over medium-high heat. Brown the chops until cooked through
7. While chops are cooking, combine the reconstituted sour cream powder, mushrooms, and salt in a small sauce pan over low-heat.
8. Lay chops on top of egg noodle pasta and smother in your homemade mushroom and onion gravy. .



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