Sprinkle chops with seasoning salt, garlic salt, and course black pepper. Dredge the pork chops in flour. Fry the chops in about a half a cup of canola oil on medium high heat until cooked through, about 10-12 minutes. Turn the chops to cook evenly on both sides.
When the pork chops are done, remove from oil and set aside. At this point, you can stop and serve them. Congratulations, you have fried pork chops. But, if you're brave enough, continue on to the gravy-making process.
Now, you need to see how much oil is left in the pan and use an equal amount of flour to make your base on medium heat. Add the flour and stir until smooth. Cook briefly until it reaches a nutty brown color. Do not use a plastic spoon to stir your gravy, use a wooden spoon. Next, add about two cups of chicken broth. The mixture will be bubbly and thick. Continue stirring. Now, gradually add in a little more chicken broth until the mixture starts to thin out. I like to go a little thinner than traditional gravy since the mixture will cook a little longer once the pork chops are returned to the skillet. But, you should decide the consistency of your gravy. It should take between 3-4 cups of broth. Before you return the pork chops to the gravy, sprinkle on the same seasonings that you used on the pork chops. Now is the time to taste your gravy and adjust the flavors.
Dip each pork chop into the gravy to make sure both sides are covered before smothering it in the gravy. Lay the sliced onions on top of the gravy mixture. Cover with a lid and cook on medium low for about 20-30 minutes. That will give you just enough time to cook some rice. You will need it to soak up the luscious, golden gravy.
Originally Submitted
11/4/2011
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