These are so tender they practically melt in your mouth.
You can simmer these bad boys for upwards of two hours on low, they just get more tender the longer the cook.
- 4 boneless or regular bone-in pork chops ( about 1/2-1 inch thick)
- 1/4 teaspoon pepper
- 1/2 teaspoon chicken bouillon granules
- 1/2 tsp salt
- 1 small onion, sliced and separated into rings
- 2 heaping TB flour
- water enough to *just* cover pork chops
Directions
- In medium saucepan, or a large skillet with lid, lay pork chops around as flat as they will all comfortably fit. Cover with just enough water to submerge. Add salt, pepper, bouillon and sliced onion. Simmer covered for 30 minutes to 1 hour [if your pork chops were frozen like mine were, definitely plan on 1 hour] .
- about 10 minutes to serve time, in small separate dish put 1/2 cup of water and 2 heaping tablespoons of flour. Whisk until smooth.
- Remove pork to plate. Turn up heat to medium and then add flour mixture slowly to pan with onion gravy, stirring constantly as you do until desired thickness.
- Add pork chops back into gravy. Cook an additional 10 minutes covered. Serve.
My family LOVES these with macaroni and cheese and a side of broccoli. Also great with a side of mashed potatoes with a dollop of the gravy on top! Or, over rice, but I don’t really do much rice outside of jambalaya.
Yield: 4 servings
**If I’m in a hurry, I use a generous Tablespoon of dried onion flakes or 2 tsp onion powder instead of fresh onion.**
