I have two ways of making smothered po'k chops. The one I call a "cheat"
using cream of mushroom soup, etc. and this one. Both are tasty. This
one is worth the effort.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Smothered Chops
Categories: Pork, Vegetables, Herbs
Yield: 4 servings

2 lb (4) pork chops; 3/4" - 1"
- thick, boneless
+=OR=+
2 lb (2) thick-cut pork steaks
1 lg Sweet onion; thin sliced
3/4 ts Easy rub per chop (below)
1/2 c Self rising flour
1/2 c Oil; peanut or other high
- smoke point oil
2 c Water

MMMMM-------------------------EASY RUB-------------------------------
1/4 c Cumin seed
3 tb Whole black peppercorns
1 tb Coriander seeds
2 tb Sugar
1 ts Paprika
1 1/2 ts Salt

Give the chops a good rinsing in cold water. Next pat
them dry and set aside.

Using your R2-D2 coffee grinder form your seasoning
rub by combining the ingredients and whizzing until
well blended. You can use a mortar and pestle or
other expedient if you don't have am R2-D2 style
chopper. But it will require more elbow grease. ;)

Rub about 3/4 teaspoon of seasoning on each pork Next
thoroughly coat each piece of meat with flour and set
aside. Save all leftover seasoning for later use in
onion gravy.

Heat oil in heavy skillet over medium-high heat. When
the skillet is hot enough add pork chops and brown on
each side for about three minutes. Once your meat is
browned remove to your liking it from the skillet and
allow to cool on a plate covered with old "news"papers.

Without removing any of the dripping add sliced onions
to the skillet and cook until browned. Add remaining
flour to the skillet and a very small amount of water if
necessary. Stir the onions and flour together until
golden brown, paying careful attention not to burn the
gravy.

Add two cups water to the onion gravy and stir. Bring to
a boil over medium high heat.

Return pork chops to skillet, reduce heat to a simmer,
cover and cook for about 1 hour. The meat is done when
it's tender.

Add additional season to taste if necessary.

NOTES: I have a nicely sized electric skillet with a
high domed cover that works well for this dish. It
also works pretty decently by adding the gravy and the
chops to a crock-pot and cooking on high until falling
apart tender.

Pork doesn't have to be boneless. But that's what I
had in stock.

Recipe doubles nicely.

Uncle Dirty Dave's Kitchen

MMMMM

... Pigs can turn vegetables into bacon. What's your superpower?
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