Saturday, February 2, 2013

Southern Smothered Pork Chops
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  • 4 to 6 thick cut pork chops, 3/4 to 1 inch thick (rinsed and patted dry with a paper towel), you can use either bone-in or boneless
  • 2/3 cup of flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 large sweet onions, sliced
  • 1 or 2 (14 1/2-ounce) can beef broth
  • 1 teaspoon of beef base (optional)
  • 1/2 cup of shortening or vegetable oil
On a plate, mix together flour, salt pepper, garlic powder and paprika. Coat your pork chops with the flour mixture. Melt the shortening in a large, heavy bottom skillet. Add the pork chops. Cook in skillet until golden brown. Remove the pork chops from the pan and set aside. Save the rest of the flour mixture for the gravy.
Turn heat down to medium to medium low and add onions to the pan and slowly cook and stir the onions until they are soft. Add enough of the leftover flour to the pan to soak up all of the grease and cook until golden brown, stirring constantly.
Slowly add 1 can of the beef broth while continuing to stir. Bring to a boil and stir for one minute. (If the gravy is too thick, add enough beef broth to thin it should just coat the back of a spoon).
Add the beef base, if desired. Stir to dissolve. Return the pork chops to the pan with the gravy. Turn the heat down to low. Cover and simmer for about 1 hour or until the pork chops are tender. 

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