Ingredients
- 2 teaspoons seasoning salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 2 (1-inch thick) pork chops
- 1/2 cup self-rising flour
- 3 to 4 tablespoons grapeseed oil
- 1 tablespoon freshly chopped thyme leaves
- 1 Vidalia onion, sliced
- 2 tablespoons minced garlic
- 2 cups beef stock
- 1 cup chicken stock
Directions
Preheat oven to 350 degrees F.
In a small bowl mix together the seasoning salt, pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.
In a large cast iron skillet over medium-high heat, add the oil. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes.
Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve.
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By pkd99
on June 06, 2013
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What a great recipe! The fresh thyme is a superb addition - I wouldn't skip this - as well as the seasoning mix. I only used one type of broth - beef - and did a couple of other things slightly differently based on what I had on hand, and it was still wonderful. I probably added an extra TBS of flour to the sauce, and did not have a problem with the gravy being overly thin. I actually made SIX pork chops, and there was still plenty of sauce based on the above recipe for all. Going to serve the leftover pork and gravy today over rice. One change I did make is to cook the pork chops longer. I used a less tender bone in cut, so probably cooked them in the oven for over an hour, until they were as tender as I wanted them to be. The smell of them baking drove my guests crazy! After 3 delicious Five Star recipes in a row from Aaron, I'm becoming a big fan.
By bluefrogmd
Barnstaple, Devon
on May 26, 2013
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easy and delicious!
By keljon1
COLLEYVILLE, TX
on January 04, 2013
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Sooo dee-lish!!! The smell in the entire house was amazing, and the meat turned out so tender!! My gravy thickened fine 'as' it cooked in the oven. it seemed too thin prior to the 'baking', but it turned out PERFECT!! I also added mushrooms when I added the onions, and it was so so good!! Also, for the record, i did not have pork chops but instead a boneless pork loin. I slit it 3/4 way through (lenghwise, 'opened it' and cut that it into large chop-sized pieces (still approx an inch thick. It made the most delicious meal! Thanks for another great recipe!!
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