Smothered pork chops

Seared pork chops braised in a rich onion gravy until fork-tender. Soul food at its best.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 60 minutes

Mix the garlic powder, onion powder, paprika, salt and pepper. Pat the chops dry and rub them all over with half of the mix. Stir the other half into the flour.
Dredge the chops in the seasoned flour and shake off the extra. Save 3 tbsp of the leftover flour for the gravy.
Heat the oil in a large, deep skillet over medium-high heat. Brown the chops 3 to 4 minutes a side until golden, then set them on a plate. They do not need to cook through yet.
Turn the heat to medium. Add the butter and the sliced onions and cook 8 minutes, scraping up the brown bits, until soft and golden. Add the minced garlic for 1 minute.
Sprinkle the saved flour over the onions and stir for 2 minutes. Slowly pour in the stock, stirring, until you have a smooth gravy.
Put the chops back in and spoon gravy over them. Cover and simmer on low for 30 minutes until tender, turning once. Cook the rice meanwhile.
Taste the gravy for salt and serve the chops over rice with plenty of onion gravy on top.

Amounts are on the list above — they change with the number of people; the steps do not.