SMOTHERED PORK CHOPS WITH GRAVY RECIPES

Steps:

• Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.
• In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
• Rub about 3/4 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.
• Heat vegetable oil in a heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.
• Now it's time to form the onion gravy. Without removing any dripping 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. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.
• Add two cups water to the onion gravy and stir. Bring to a boil over medium-high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it's tender. Add additional season to taste if necessary.

Steps:

• Spray 4-quart slow cooker with cooking spray. Pat pork chops dry with paper towels; season both sides with pepper and salt.
• Heat 12-inch nonstick skillet over medium heat. Add bacon; cook and stir 6 to 8 minutes or until browned. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 1 tablespoon of bacon fat; reserving remaining fat for another use, or discard. Increase heat to medium-high; add pork chops to bacon drippings in skillet. Cook 3 to 5 minutes on each side or until browned. Transfer to slow cooker and stand pork chops up against sides of slow cooker, bone side down.
• Add onions to skillet. Cook and stir 3 to 5 minutes, or until softened. Add garlic; cook and stir 30 seconds. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 1 1/2 to 2 hours or until pork chops are just cook through (at least 145°F in center, but still moist.)
• Remove pork chops; cover with foil to keep warm. Remove bay leaves and discard. Increase slow cooker to High heat setting.
• In small bowl, beat cornstarch, vinegar and water with whisk. Stir into liquid in slow cooker. Cover; cook 15 to 20 minutes, or until slightly thickened.
• Ladle sauce over pork chops; serve immediately.