Italian, Mexican and Cajun seasoning and it saves money.
To the skillet, I melted one tablespoon of unsalted butter, the onion, some salt and the thyme and cooked them until almost golden brown...
About 1-1/2 cups chicken broth is added, and about a generous tablespoon of Dijon Mustard (for extra flavor)
This is, for sure, a man-pleasing meal. It's a wife-pleasing meal, in that it was pretty effortless to make.
Mashed potatoes would be a perfect side dish...
This time, I baked a couple of Yams, with a pat of butter and a drizzle of pure maple syrup.
TASTING NOTES: How can anyone fault an onion gravy? Creamy, with a nice tang from the buttermilk. I'm glad that I added a little Dijon to the recipe, for a little extra depth of flavor. The thyme was perfect. The pork was juicy, and we had leftover gravy since I only cooked two chops, instead of four. Yes, I'd make this again-- and it's easy enough to make after a long day at the office.
A printable recipe card is at the end of this post. If you'd like to make your own cajun spice mix, it's included on the recipe card. If you can't view the recipe card, click here to see it.