Mom's Pork Chops

I like pork chops. They're usually pretty easy, and tasty, and I like a lot of the pork chop recipes I have. This one I grew up with - I can remember my mom pan frying the chops, and then serving all the onions to my dad, who didn't really love onions in the first place, but he liked them more than the rest of us. I remember when I found out there were onions in the pan, and I was horrified - I think I was 8 or 9, and I told my mom I didn't like her pork chops anymore. She tried to explain that the onion was just for flavor, but it took a while for me to eat her pork chops again. I was so picky back then!

This is a super easy weeknight dinner and goes great with some mashed potatoes to soak up that yummy onion gravy!

Mom's Pork Chops

Printer-friendly recipe

1 onion

3-4 tbsp margarine, not butter! (important!)

4 pork chops - rib chops are best!

Salt

Accent

1. Slice up one onion. Start to sauté one onion in margarine. Get brown and make some brown stuff in pan. Saute over 7-8 Heat. Once browned, move to side of pan, place chops in pan. Start boiling potatoes. Sprinkle chops with salt and Accent. Turn over when browned nicely. Once turned, when they begin to gather juice, they are nearing a done point, to where you can relocate the chop on top of another to fit more in the pan (if necessary). The brown stuff in the fry pan is what makes the gravy taste good.

2. Once all chops are gathering juice, place on an oven-safe platter and place in warm oven (around 300 degrees). Fish the onions out of the fry pan and place on the chop platter in oven. Using the same method as turkey gravy, add 2 tbsp flour for every 2 tbsp fat left in the pan. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in 1 cup broth for every 2 tbsp flour you added to pan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Serve immediately.