Prep & Cook Time: min.
Smother Fried Pork Chops in Onion Gravy (serves 4)
ground black pepper
chops, ¾ inch thick
sliced fresh mushroom
water, or as needed
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 1450F.)