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Pork Chops with Onion Gravy

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PREP TIME
20 min
COOKING TIME
80 min
TOTAL TIME
100 min
SERVINGS
4 servings
Dinner
Pork Chops with Onion Gravy
Ingredients
  • 2 teaspoons seasoned salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 4 pork chops, 3/4-inch thick, or more to taste
  • 1/2 cup self-rising flour
  • 1/4 cup vegetable oil
  • 1 yellow onion, thinly sliced
  • 1 cup sliced fresh mushrooms, or more to taste
  • 1 teaspoon water, or as needed
  • 2 cups water
Instructions
1
Combine the seasoned salt, garlic powder, black pepper, and paprika in a bowl. Mix well to create a uniform blend.
2
Rub approximately 3/4 of the seasoning mixture onto each pork chop, ensuring an even coating.
3
Dust the chops with flour until they are completely covered in a layer of white powder. Set aside the remaining seasoning mixture and flour for later use.
4
Heat a generous amount of vegetable oil in a heavy skillet over medium-high heat.
5
Carefully place the chops into the hot skillet and cook until they develop a rich brown color, approximately 3 minutes on each side.
6
Transfer the cooked chops to a plate and cover them with paper towels to absorb excess moisture.
7
Save the flavorful drippings left in the skillet for later use.
8
Add a sliced onion to the skillet and cook over medium heat, stirring occasionally, until it reaches a deep brown color, taking around 5 to 10 minutes.
9
Add sliced mushrooms, the reserved flour, and the remaining seasoning mixture to the skillet. If necessary, add about 1 teaspoon of water to help the mixture come together smoothly.
10
Continue cooking and stirring until the onion is a golden brown color, approximately 5 minutes.
11
Stir in 2 cups of water to create a smooth gravy. Bring the mixture to a rolling boil.
12
Add the cooked chops back into the skillet and reduce the heat, covering it with a lid. Simmer until the pork is tender, taking around 1 hour.
13
To ensure the pork is cooked to a safe temperature, insert an instant-read thermometer into the center of one of the chops. The internal temperature should reach at least 145 degrees F (63 degrees C).