Mix spices with the flour. Heat butter (or margarine) in skillet, brown pork chops lightly on both sides, and place them in a shallow overproof dish and put the mushrooms and tomatoes on top. Add water to the skillet and thicken the gravy with flour. Add gravy color and cream. Pour the gravy over the chops so they are covered.
- 4 big or 8 small boneless pork chops
- ¼-½ pound mushrooms
- 1-2 tomatoes sliced or in wedges
- 2-3 tablespoons flour
- 4-6 tablespoons butter
- ½ cup whipping cream
- gravy color
- ½-1 teaspoon salt
- pepper to taste
Bake uncovered in moderate over, 325° to 350°F, about 45 minutes.
Serve with white potatoes, carrots, cauliflower or any other vegetables.
Leftovers can easily be reheated in microwave.
Karl Karstensen tells me: Here is one of my wife's favorites. When we have guests for dinner it is my favorite too because it can be prepared ahead and I just have to take the finished dish out of the over and put it on the table.