Smothered Pork Chops

"From A Love Affair with Southern Cooking"
 
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Ready In:
55mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Combine the flour, salt, pepper, thyme, and sage in a pie plate; dredge each chop well on both sides; reserve the dredging flour.
  • Heat the oil in a large skillet over high heat for 2 minutes or until ripples appear on the skillet bottom.
  • Add in the chops and brown for 4-5 minutes, turn, then broth the flip sides for about 3 minutes.
  • Lift to a plate and reserve.
  • Decrease burner heat to medium; add the onion to skillet; cook/stir occasionally, for 3-5 minutes or until limp and golden.
  • Blend in 3 tablespoons dredging flour, add in the broth, and cook, stirring constantly, for 3-5 minutes or until the mixture bubbles and thickens.
  • Return the pork chops to the skillet, spooning the onion gravy on top.
  • Decrease heat to low, cover, and simmer for 20-25 minutes, turning the chops at half-time.
  • Taste the gravy for salt and pepper; adjust as needed.
  • Divided the rice among four heated dinner plates and top each portion with a pork chop and plenty of onion gravy.

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