01
December
2011
|
07:46 PM
America/New_York

Smothered Pork Chops

  • 4 pork chops, 3/4 to 1 inch thick
  • 1 Vidalia or sweet onion, thinly sliced
  • 2 teaspoons seasoned salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup self rising flour
  • 1/2 cup vegetable oil
  • 2 cups water


In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika. Rub about 3/4 teaspoon of seasoning on each pork chop. Next, thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy. Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough, add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.

Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy. Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it's tender. Add additional season to taste if necessary. Serve the smothered pork chops over cooked rice.

Select pages where this recipe appears: Main Dishes