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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From A Love Affair with Southern Cooking Ingredients:
1/2 cup all-purpose flour |
1 1/2 teaspoons salt (to taste) |
1/2 teaspoon black pepper (to taste) |
1/2 teaspoon dried thyme, crumbled |
1/2 teaspoon rubbed sage |
4 center-cut pork chops (1 inch thick, 2-2 1/4 lb total weight) |
3 tablespoons vegetable oil |
1 large yellow onion, halved lengthwise, then cut crosswise into thin slices |
1 1/2 cups chicken broth |
1 1/2 cups converted rice, cooked by package directions |
Directions:
1. Combine the flour, salt, pepper, thyme, and sage in a pie plate; dredge each chop well on both sides; reserve the dredging flour.
2. Heat the oil in a large skillet over high heat for 2 minutes or until ripples appear on the skillet bottom.
3. Add in the chops and brown for 4-5 minutes, turn, then broth the flip sides for about 3 minutes.
4. Lift to a plate and reserve.
5. Decrease burner heat to medium; add the onion to skillet; cook/stir occasionally, for 3-5 minutes or until limp and golden.
6. Blend in 3 tablespoons dredging flour, add in the broth, and cook, stirring constantly, for 3-5 minutes or until the mixture bubbles and thickens.
7. Return the pork chops to the skillet, spooning the onion gravy on top.
8. Decrease heat to low, cover, and simmer for 20-25 minutes, turning the chops at half-time.
9. Taste the gravy for salt and pepper; adjust as needed.
10. Divided the rice among four heated dinner plates and top each portion with a pork chop and plenty of onion gravy.
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