Smothered Chops.

I found this recipe over at Amada's delicious blog, Fake Ginger. It seemed simple enough to make so I placed it on the grocery list and set out to create this delicious food, haha. I must have my mothers curse with homemade gravy as it took me forever to create the ever so slightly thickened sauce that was to "smother" these chops! maybe i needed more flour, or to let it boil longer, I'm not sure. Although it wasn't a thick gravy like my mouth constantly waters for, it was delicious. I would definitely make this again as it's just such a comforting food to me. Reminds me a lot of home with my momma in the kitchen. Next time though, I won't forget the applesauce!

Smothered Chops.

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, boneless (or bone in if you prefer.)

1/4 cup olive oil1 cup chicken broth

1/2 cup milk (i used fat-free, but feel free to use whatever you'd like)

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the milk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper before serving.