Ingredients
4to 6 Pork Chops (bone-in has best flavor)
1 small onion, diced
1/2 pkg. brown gravy mix
1 capful kitchen bouquet
4 tablespoons flour, plus 1/2 cup flour for dredging Chops
4 tablespoons oil
4 cups water
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon all purpose seasoning
Vegetable Oil for frying
Directions
Wash and dry your Pork Chops, lightly season your Chops with salt and pepper. Dredge your Pork Chops in flour. Add your oil to your skillet, just enough to fry the Chops, but not cover them, about 1/2 inch in pan. Fry your Pork Chops over medium heat til light golden brown. Do not overcook. Remove Chops from skillet. Pour off excess oil, leaving 4 tablespoons in skillet. Add your chopped onions and stir, let cook for about a minute, then add four tablespoons flour to skillet, and whisk it until it turns brown, not burnt. Add your 1/2 pkg. brown gravy mix and whisk. Slowly pour in your water, whisking the entire time to make sure you have lump free gravy. Add your kitchen bouquet, 1/2 teaspoon salt, pepper, parsley and all purpose seasoning. Whisk together and add your chops back to the skillet. Make sure Chops are Smothered down in the gravy. Simmer on low for a couple of minutes. You can always add a little water if you want your gravy thinner. This is delicious served with rice, mashed potatoes, buttered noodles or biscuits.
