Best Ever Pork Chops

Ingredients

Bone-in pork chops - as many as you need for the folks you are serving

Flour - enough to dredge both sides of each pork chop

Salt and Pepper

Sliced Onion - 1 large

1-2 Tablespoons Flour

1/4 - 1/2 cup milk - enough to make a thin paste with the flour

Margarine - enough to melt in the skillet and to fry all the pork chops

Preparation

Slice onions into thin slices

Dredge pork chops in flour

Melt margarine in a heavy-duty skillet

Fry pork chops in skillet, seasoning with salt and pepper

Turn chops to other side and put sliced onions on top

Continue until all pork chops are browned on both sides

Remove pork chops from the skillet and put into a a casserole dish, bean pot, or roaster

Add some water to the broth/drippings in the skillet and allow it to come to a boil

Simmer for a few minutes in order to get all the drippings loose from the skillet

Combine flour and milk to make a thin paste

Add flour/milk mixture to drippings in the skillet

Stir until smooth and simmer for a few minutes

Pour gravy on top of the pork chops

Bake at 250 for 3-4 hours or until tender and done

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About

If you’re looking for a low-calorie or low-carb recipe for pork chops, keep moving. This is not for you.
If you’re looking for scrump-dil-i-icious, then hang with me and I’ll show you what I do.
I make this dish once (or twice) a year. The way my man works, he deserves this when it’s his birthday.
I used to serve it when we had our kids’ teachers come for an end-of-the-year meal. It was fun to fix and fun to watch them (and their husbands) put these pork chops away. Especially the husbands – they could put them away!
So let’s get started.
Buy some good pork chops. Get bone-in chops if you can. They will be moister and more tender. I’ve been making these for thirty years, and I know what I’m talkin’ about.
You’ll need a good heavy skillet. I use my 10-inch cast iron skillet, and I fry these babies on low heat because once that skillet gets hot, it stays hot.