Grilled Pork Chops with Homemade Gravy
- π₯© 4 pork chops
- π« 2 tablespoons olive oil
- π§ 3 cloves garlic, minced
- π§ 1 onion, sliced
- π₯ 1 teaspoon salt
- πΆοΈ 1 teaspoon black pepper
- πΏ 1 teaspoon dried thyme
- π₯ 2 tablespoons flour
- π₯£ 1 cup chicken broth
- πΆ 1 cup milk
- π₯ 4 medium red skin potatoes, quartered
- π« 2 cups green beans, trimmed
- π§ 2 tablespoons butter
- π§ 1 teaspoon salt
- π§ 1/2 teaspoon black pepper
- π 1 package Goya Mexican Style Yellow Rice
This comforting Sunday dinner features succulent grilled pork chops smothered in a homemade gravy, paired with a mix of red skin potatoes and green beans, and accompanied by flavorful Goya Mexican Style yellow rice. The pork chops are seasoned with garlic, onion, thyme, and black pepper, grilled to perfection and topped with a rich, creamy gravy. The potatoes and green beans are buttered and seasoned to complement the juicy pork chops, making this meal a delightful feast for the family.
Enjoy a comforting Sunday dinner with this delicious recipe featuring grilled pork chops smothered in homemade gravy. Paired with a delightful red skin potato and green bean mix, and a side of flavorful Goya Mexican Style yellow rice, this meal is sure to be a family favorite.
Ingredients
For the Pork Chops and Gravy:
π₯© 4 pork chops
π« 2 tablespoons olive oil
π§ 3 cloves garlic, minced
π§
1 onion, sliced
π₯ 1 teaspoon salt
πΆοΈ 1 teaspoon black pepper
πΏ 1 teaspoon dried thyme
π₯ 2 tablespoons flour
π₯£ 1 cup chicken broth
πΆ 1 cup milk
For the Potato and Green Bean Mix:
π₯ 4 medium red skin potatoes, quartered
π« 2 cups green beans, trimmed
π§ 2 tablespoons butter
π§ 1 teaspoon salt
π§ 1/2 teaspoon black pepper
For the Mexican Style Yellow Rice:
π 1 package Goya Mexican Style Yellow Rice
Instructions
1- Prepare the Pork Chops:
- Preheat your grill to medium-high heat.
- Rub the pork chops with olive oil, minced garlic, salt, black pepper, and thyme. Let them marinate while preparing the other components.
2- Cook the Gravy:
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onion and sautΓ© until translucent.
- Stir in the flour, cooking for about 2 minutes until it forms a roux.
- Gradually add the chicken broth and milk, whisking constantly to remove any lumps. Allow to simmer and thicken for about 10 minutes.
3- Grill the Pork Chops:
- Place the pork chops on the preheated grill. Cook for 5-7 minutes on each side, or until fully cooked. Remove from grill and let rest.
4- Prepare the Potato and Green Bean Mix:
- Boil the potatoes in salted water until tender, about 10-12 minutes. Add green beans during the last 4-5 minutes of cooking.
- Drain and toss with butter, salt, and pepper.
5- Cook the Rice:
- Prepare the Goya Mexican Style Yellow Rice according to the package instructions.
6- Serve:
- Smother the grilled pork chops with the homemade gravy.
- Serve alongside the potato and green bean mix and the Mexican style yellow rice.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: Approximately 650 per serving
Proteins, Fats, and Carbohydrates (per serving): Protein: 40g, Fat: 35g, Carbohydrates: 50g
Equipment: Grill, Skillet, Saucepan, Whisk
Cooking Tips
- Ensure the pork chops are at room temperature before grilling for even cooking.
- The gravy should be smooth; add more milk if itβs too thick.
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