Smothered Pork Chops

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

Directions:

This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan. I recommend you double the recipe because smothered pork chops are so delicious that you will definitely want to eat leftovers.

Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.


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.

Now it's time to form the onion gravy. 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 with your favorite vegetable side dish and cornbread.

Enjoy your meal.