Do you love gravy dishes, but hate the sodium? Try this recipe renovation tonight!
Try this recipe to cut down the sodium in this popular dish, and check out Bethenny's Recipe Renovation Tips for more ideas!
6 pork loin chops ("natural" center cut, bone-in)
1 tablespoon black pepper
2 teaspoons paprika
2 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
1 cup and 2 tablespoons flour
1/2 cup canola oil
2 cups low-sodium beef stock
1/2 cups sliced onions
1/2 cup sliced scallions on the bias
Pre-heat oven to 350 degrees.
Mix black pepper, paprika, onion powder and garlic powder together.
Use half of mixture to season both sides of the pork chops, and mix the other half with 1 cup flour.
Reserve 2 tablespoons of flour mix for later.
Lightly coat pork chops with seasoned flour.
Heat oil in large dutch oven or oven-ready sauté pan (no rubber handles) on medium-high.
Fry pork chops for 2-4 minutes on each side or until desired crispness.
Remove from pan and pour off all but 2 tablespoons of oil.
Cook onions until translucent, about 4-6 minutes.
Stir in 2 tablespoons of reserved flour and mix well with onions for about 1 minute.
Slowly, add beef stock and stir until thickened.
Return pork chops to pan and coat with sauce.
Cover or wrap with foil and cook in oven for at least 30-45 minutes at 350 degrees.
Remove from oven and let rest at least 5-10 minutes before serving.
Chef Aaron McCargo, Jr., star of Food Network's "Big Daddy's House," brings his passion for big, bold flavors and fun family cooking to dialysis patients as part of Fresenius Medical Care's Healthy Lifestyles initiative. For these and more delicious recipes, visit ultracare-dialysis.com.