Smothered Pork Chops


4 pork chops, 3/4 to 1 inch thick

2 teaspoons seasoned salt

2 teaspoons garlic powder

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 cup self rising flour

1/2 cup vegetable oil

1 Vidalia or sweet onion, thinly sliced

2 cups water




  1.  Pat dry pork chops and set aside. 
  2.  In a small bowl, combine salt, garlic powder, pepper and paprika.
  3. Rub about ¾ teaspoon of seasoning on each pork chop.  Next thoroughly coat each piece of meat with flour and set aside.  Save all leftover seasoning for later use in onion gravy.
  4. Heat vegetable 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 or four minutes.  Once your meat is browned, remove it from the skillet and allow to cool on a plate covered with paper towels. 
  5. Without removing any drippings, 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. 
  6. Stir the onions and flour together until golden brown, paying attention not to burn the gravy.
  7. Add two cups of 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 an hour.

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