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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Lip smacking served with rice or mashed potatoes. Ingredients:
6 pork chops |
salt to taste |
pepper to taste |
flour for dredging |
oil for frying |
1 large yellow onion, sliced length-wise |
1 - 14 oz can of chopped tomatoes, undrained |
4 t flour |
1 c water |
Directions:
1. Rinse pork chop.
2. Salt and pepper the chops.
3. Dredge them in flour.
4. Heat a large skillet with oil.
5. Brown the pork chops and remove from the pan.
6. Reserve 1/4 cup of oil from the skillet and discard the rest.
7. Add the 4 tablespoons of flour to the skillet.
8. Add enough of the reserved oil to the flour to make a smooth paste.
9. Brown the flour paste with high heat to a carmel color stirring constantly (it will have a nice aroma - do not burn).
10. Quickly add the cup of water and stir to blend.
11. Add the tomatoes and onion and stir (add more water, if the gravey is thickening too fast).
12. Return the pork chop to the pan.
13. Bring to a boil, lower the heat, cover and simmer 30 minutes or until the pork chops are tender and onions are cooked.
14. Turn pork chop after 15 minutes of simmering.
15. Adjust the seasoning if needed.
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