This is by no means low in calories; I would call this comfort food. My dad was all about making comfort food. Back in my childhood, no one really thought about cutting out the fat in dishes, because the fat was where all the flavor was. Though I don’t make this dish very often, I would like to say I do have it on the table for special occasions, like Easter or birthdays.
Here is what you need to make curried pork chops and gravy:
2 heaping tablespoons of butter
4 pork chops
2 eggs beaten
1/2 cup of Bisquick
1 and 1/2 teaspoon of curry powder
2 cans of cream of mushroom soup
2 cups of milk 1 package of Lipton Onion Soup Mix
Here is what you do:
Heat up a skillet on medium low heat; add the butter and let it begin to sizzle. Dip the pork chops in the egg and dredge through the Bisquick (Save the Bisquick for the gravy). Place the pork chops into the sizzling butter and let it pan fry on one side until there is a nice crust on it and then flip it over to fry on the other side. Take the pork chops out and drain on a paper towel or napkins while you make the gravy.
In a blender add the milk, curry, mushroom soup and milk. Blend for just a couple of seconds and slowly add to the skillet, stirring all the time. Add the Lipton Onion Soup Mix and continue to stir the gravy until it is done.
Serve with mashed potatoes and a green salad if you like.