Make sure to have a backup plan for once you've eaten all the meat, because you'll probably still have gravy left afterwards. Serve it over brown rice.
- Spice mix:
- Note: if using the spice mix we have on the counter, that has no salt in it; you will need to salt the chops and sauce.
- 30mL Lowry's Seasoned Salt
- 15mL onion powder
- 5mL garlic powder
- 5mL sweet paprika
- 5mL freshly ground black pepper
- 4 bone in blade or rib end pork chops, ~225g each
- 250mL all-purpose flour
- 125mL peanut oil
- 2 onions, quartered through the root and then sliced thinly
- 750mL water
- 15mL cider vinegar
- Preheat the oven to 350°F.
- Combine the spice mix components.
- Put the pork chops on a drying rack over a rimmed baking sheet (to catch drips). Rub 2.5mL of spice mix on each side of each pork chop.
- Combine 20mL of spice mix with half the flour (125mL). Dredge each pork chop in it.
- Heat the oil in a deep-sided skillet over medium high heat. Pan-fry each pork chop until golden brown on both sides, ~3-4 minutes per side. Return the chops to the rack.
- Pour off the oil/pork fat/flour/spice mix from the skillet into a liquid measure. Return 64mL to the skillet over medium heat.
- Mix in the remaining flour and stir until it becomes a thick, peanut-butter-coloured roux, ~3 minutes.
- Add the onions and remaining spice mix and cook, stirring constantly, until the onions begin to soften, ~2 minutes.
- Slowly stir in the water to form a smooth gravy.
- Simmer for ~2 minutes, until it starts to thicken.
- Pour half the gravy into a baking dish. Put the pork chops on top, overlapping them if necessary. Cover with the rest of the gravy.
- Cover the baking dish tightly with aluminum foil. Bake for 1.5 hours.