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Smother Fried Pork Chops in Onion Gravy

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 2 hours






1/4 tsp onion powder

2 tsp seasoned salt

2 tsp garlic powder

1/2 tsp ground black pepper

1 tsp paprika

1/2 cup self-rising flour

4 chops, ¾ inch thick

1/4 cup vegetable oil

1 cup sliced fresh mushroom

1 tbsp water, or as needed

2 cups beef broth

2 cups whole milk


  • Mix onion powder, seasoned salt, garlic powder, ground black pepper, paprika, and flour together in a small bowl. Thoroughly coat each pork chop in the flour mixture, saving remaining flour mixture for the gravy.
  • Heat vegetable oil in a heavy 12” skillet over medium high heat. Place 2 pork chops in the hot oil and cook until browned, about 3 minutes per side. Repeat with the remaining 2 pork chops. Transfer the pork chops to a plate, retaining drippings in the pan.
  • In the same pan, on medium heat, cook the onions in the drippings until browned, about 5 minutes. Add mushrooms, 6 Tbsp of the flour mixture, and 1 Tbsp water. Cook an additional 5 minutes.
  • Add 2 cups of beef broth to the onion-mushroom mixture and stir until smooth. Bring to a boil. Add 2 cups of whole milk and stir until well blended. Bring back to a slow simmer.
  • Place pork chops in the gravy, reduce heat, and simmer until pork chops are tender, about 1 hour. (Internal temperature of pork should reach at least 145oF.)