Southern Onion Gravy Smothered Pork Chops Recipe

8 thick pork chops
2  large sweet onions, sliced in rings
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
1 tsp paprika
1 cup all purpose flour, divided
1 cup cooking oil
4 cups water

Mix together the garlic powder, salt, black pepper, and paprika in a bowl.

Lay the pork chops out on a tray and sprinkle both sides evenly with the seasoning, pressing into the meat gently. Be sure to use all the seasoning.

Lightly sprinkle 1/2 cup flour evenly over the pork chops, again covering both sides.

Pour the cooking oil into a very large heavy oven-proof skillet and place over medium high heat.

When oil becomes sizzling hot (not smoking) carefully set each pork chop in and brown well, then flip and brown other side, then remove to a plate; set aside. Do this in batches to ensure that the skillet does not become overcrowded, resulting in the oil cooling.

After all the pork chops are browned and removed from skillet, turn heat down to medium-low, add the onions, and cook slowly until onions soften and become transparent, but not browned.

Sprinkle in the remaining flour, stirring constantly, until the flour turns golden in color, then carefully stir in the water and mix well. Allow the mixture to come to a boil, stir well, cooking for 1 to 2 minutes, then remove from heat.

Set oven to a 'slow' temperature of about 300 degrees.

Arrange the pork chops in the skillet over the onion gravy, spooning some of the gravy over the top of each chop.

Cover skillet and bake in oven for about 1 hour or until chops are fork tender.

Serve hot, spooning gravy over chops and smashed potatoes or biscuits if you like.

Will serve 6 to 8.