| | Directions | | Season chops with salt and pepper. Dredge in flour and shake off excess. Melt butter and 1 T oil in large heavy deep skillet over medium high heat. Add pork chops in batches, if necessary, and brown well, about 6 minutes per side. Transfer chops to plate and set aside. Dredge onions in flour and shake off excess. Heat remaining oil in same skillet over medium heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once. Uncover and cook 4 minutes more stirring occasionally. Add 1 1/2 C broth and bring to a boil, scraping up all browned bits. Return chops to skillet and spoon onions over the pork. Add enough broth to bring liquid halfway up sides of chops. Cover skillet with foil and then the lid. Reduce heat and simmer 20 minutes. Turn chops over, spoon onions on top, replace foil and lid and cook 25 minutes more. The pork chops will melt in your mouth. Serve with new potatoes and hot bread. If any leftovers, heat, cut from bone and serve on a bun with mayonnaise. WOW, it makes a great sandwich! |
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| Ingredients | | - |  | 8 - 1 inch thick bone inch pork chops |
| - | | salt & pepper to taste |
| - | | 1 cup flour |
| - | | 1 tablespoon butter |
| - | | 2 tablespoons vegetable oil |
| - | | 3 onions thinly sliced (large) |
| - | | 3 cloves garlic, minced |
| - | | 2 cups chicken broth |
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