Smothered Pork Chops

Method

1. Lightly season the pork chops with salt and pepper. In a large bowl, mix together the flour, 1 tablespoon salt and 2 teaspoons of pepper. Dredge each pork chop on both sides in the flour, shaking off any extra flour. Set the pork chops aside and reserve the flour.
2. Heat the oil in a large skillet over medium-high flame. Brown the pork chops on both sides and set aside.
3. Add more oil to the skillet if necessary, reduce heat to medium-low and add the sliced onions and garlic. Sauté, stirring frequently, until the onions are cooked down and beginning to brown, 10-20 minutes.
4. Sprinkle about 1/4 cup of the reserved flour over the onions, stir in well and cook for 1-2 minutes. Whisk in the stock or water to remove any lumps and bring to a boil to thicken. Add more stock or water if needed to keep the gravy from getting too thick. Adjust seasoning with salt and pepper.
5. Reduce heat to low and add the pork chops back to the skillet, pressing down to immerse in the gravy. Cover and simmer for 10-15 minutes.
6. Serve with hot rice, grits or mashed potatoes.

Variations

• Cajun-style Pork Chops: Sauté 1 chopped bell pepper and 1 stalk of chopped celery with the onion. Add a pinch of thyme to the simmering gravy.
• Season the flour or gravy with garlic powder, seasoning salt, paprika, oregano, thyme or whatever other seasonings you prefer.