Best Ever Pork Chops
By: Gertrude Slabach
Published: Thursday, December 10, 2015 - 9:30pm

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

1 Slice onions into thin slices 2 Dredge pork chops in flour 3 Melt margarine in a heavy-duty skillet 4 Fry pork chops in skillet, seasoning with salt and pepper 5 Turn chops to other side and put sliced onions on top 6 Continue until all pork chops are browned on both sides 7 Remove pork chops from the skillet and put into a a casserole dish, bean pot, or roaster 8 Add some water to the broth/drippings in the skillet and allow it to come to a boil 9 Simmer for a few minutes in order to get all the drippings loose from the skillet 10 Combine flour and milk to make a thin paste 11 Add flour/milk mixture to drippings in the skillet 12 Stir until smooth and simmer for a few minutes 13 Pour gravy on top of the pork chops 14 Bake at 250 for 3-4 hours or until tender and done

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.