- 1 cup all-purpose flour
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick
- 1/4 cup olive oil
- 1 can french onion soup
- Chopped fresh flat-leaf parsley, for garnish
1) Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.
2) Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
3) Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
4) Remove the pork chops from the pan and add the rest of the seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the French onion soup in. Fill the empty can with water and add to the mixture. Stir to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. Pour excess sauce over you pork chops.
(typically I serve this with broccoli and Au Gratin)
By: Josh Martin