This is one of those recipes that easily becomes a favorite. It's easy to make, with simple ingredients. There are a few tricks to making this dish great so I'll throw in a few tips along the way. This recipe makes 4, but is easy to multiply to make a larger batch. Enjoy!
- 4 pork chops, 3/4 to 1 inch thick
- 1 vidalia or sweet onion, thinly sliced
- 1 tablespoon salt and 1 tablespoon pepper, mixed
- 2 teaspoons seasoned salt
- 2 teaspoons garlic powder
- 1 cup self rising flour
- 1/2 cup shortening
- 2 cups beef broth
Rinse pork chops well and pat dry. Season pork chops well with pinches of salt and pepper mix.
In a large bowl or container, mix flour, remaining salt and pepper, season salt and garlic powder.
In a large skillet, heat shortening on medium high heat. Coat each pork chop in an ample amount of flour mix (tip: do not discard flour mix!), put in skillet in a single layer without overlapping chops. Fry pork chops until golden brown
(tip: DO NOT OVERCOOK! chops should not be fully cooked at this stage - they will cook more later. They can still be a bit pink inside)
While pork chops are cooking slice one onion. Remove pork chops and transfer to clean dry plate. Without removing any drippings from the pan, turn heat to medium and add in onions. Saute until soft and golden brown.
Add in about 1/3 cup of the flour mixture you used to coat the chops. Stirring constantly cook until smooth and thickening. Slowly stir in beef broth, stir until smooth and cook on medium low until gravy simmers and thickens
(Tip: Taste the gravy as you go! It should be good enough to eat by the spoonful but feel free to add in a little salt/pepper to taste.)
Once gravy thickens, add pork chops back in and simmer for 15-20 minutes. Turn heat down to low and simmer until you are ready to serve - this stage is important! be patient and let cook awhile. I usually cook my rice/ side veggie now. By the time that's done the chops are perfectly tender and seasoned.