Sure, I’m supposed to be dieting for my sisters wedding, but sometimes you just need gravy. I picked this recipe up from one of our best friends on a weekend trip. After clearing my plate, I hovered over his pressure cooker and ate hunks of pork chop directly from the pot, it’s that damn good. I love my instant pot, and still use it for this recipe when I have thick-cut pork chops, but I also like eating the freshly browned pork tenderloin when pulled from the pan to “rest” (in my mouth) before I make gravy.
This recipe is for those nights when you need something warm and homey. The ranch seasoning picks the gravy up and makes it something truly special. It’s also easy af and nearly impossible to mess up, which makes it a perfect recipe. We generally eat it over rice, but it’s equally as good with pasta or mashed potatoes.
- 2 pork tenderloins, sliced and smashed flat with your hand
- Seasoned salt, Lawry’s mix is good
- Garlic pepper
- 1 tsp Better than Bouillon, beef flavor
- 1-1/2 cup water
- 1 packet ranch dressing mix
- 1 packet brown gravy mix
- 1 can cream of chicken soup
Season the tenderloin slices with seasoned salt and garlic pepper. Brown the slices over medium-medium high in a little oil and set aside to rest. This is going to take multiple batches, so don’t feel bad about having an adult bev while you snack on the first set of freshly browned bits of pork heaven.
In the same pork-browned pan, stir together 1-1/2 cups of water, the spoonful of Better than Bouillon, and the two packet mixes. Stir vigorously for a few seconds before turning the heat down to simmer and let the gravy start to thicken. Add the cream of chicken soup and stir until melted. Dump the pork back into the pan and make sure every piece is covered in gravy.
We’ve tried this on most carbs and it’s good on everything. You could spoon this gravy over a steamed package of that sad frozen cauliflower rice and it would be amazing. This stuff is comfort food at its finest.
Comfort food is one of those things I love asking people about because it varies so widely across cultures and homes. I have a podcast in mind for the future and I think that comfort food and the foods you grew up on will be what it revolves around. Home foods are so personal and certain things can really only be cooked by one’s mother. I still fail at recreating my MIL’s chicken and rice and I’ve watched her cook it in person. B says I need more pepper, but I suppose we’ll see next time.