Slightly Smothered Pork Chops

Today my girlfriends and I started laying some of the groundwork for our fitness 2010 plan. I didn’t speak up too much because I had already defrosted my pork chops with every intention in lightly breading and pan-frying them. These aren’t TOO bad though. Instead of the large amount of gravy I usually use, I made a small amount and then added chicken broth. Better right? lol In my defense, I served baby carrots (although they were cooked in brown sugar and butter) and brown rice with them. Needless to say, I’m already in the running for “Most Improved”. : )

On to the recipe. PLEASE PLEASE PLEASE….DO NOT be afraid of pan gravy!!! It is Super Duper Easy!

Ingredients:

4 Pork Chops (bone in)

1/2  large white onion

Vegetable Oil

Flour

Salt

Pepper

Seasoning Salt

• Roughly chop onion. Set aside.
• Season pork chops with salt, pepper and seasoning salt.
• Dredge in flour.
• Once grease is heated, fry at medium high in a shallow pan of oil for 4-5 mins. on each side. (I started with EVOO and when I realized I needed more oil, I switched to veg. oil)
• Remove from pan,  and place on paper towels to drain some of the fat.
• Pour out all the oil. Pan should be coated with a little oil and the bits of flour that may have come off the chops (aka the good stuff)
• Turn pan back on to medium.
• Add 4 Tbsps. of oil back to the pot. (Or if you can eyeball it, just pour off all but 4 Tbsps. from the beginning) 
• Get a whisk and starting with a Tbsp., begin whisking in flour.
• After it’s pretty much broken up, add another Tbsp. Keep whisking.
• If you need more liquid, add liquid. If you need more flour, add flour.
• Add onions to the pan and toss around to saute.
• After they get going add 1/2 cup of chicken broth. Whisk.
• It may need a little seasoning so taste it. If so add salt and pepper.
• Return pork chops back to pan and simmer on low for about 5 or 6 minutes.