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Prep & Cook Time: min.

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Smother Fried Pork Chops in Onion Gravy (serves 4)


¼ tsp

onion powder

2 tsp

seasoned salt

2 tsp

garlic powder

½ tsp

ground black pepper

1 tsp


½ cup

self-rising flour

4 pork

chops, ¾ inch thick

¼ cup

vegetable oil

1 onion

thinly sliced

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 1450F.)