Smothered pork chops

Directions

1. Season the pork chops lightly with salt and pepper. Combine the flour, 1 tablespoon salt, and 2 teaspoons pepper in a large mixing bowl. Dredge both sides of each pork chop in flour, shaking off any excess flour. Remove the pork chops from the pan and set aside the flour.
2. In a large skillet, heat the oil over medium-high heat. Set aside the pork chops after browning them on both sides.
3. If required, add more oil to the skillet and reduce the heat to medium-low before adding the sliced onions and garlic. 10 to 20 minutes, stirring regularly, until the onions are cooked down and starting to brown.
4. Over the onions, sprinkle about 1/4 cup of the reserved flour, stir well, and cook for 1 or 2 minutes. To extract any lumps, whisk in the stock or water and bring to a boil to thicken. If necessary, add more stock or water to prevent the gravy from being too thick. Season to taste with salt and pepper.
5. Reduce the heat to low and return the pork chops to the skillet, forcing them down into the gravy. Cook, covered, for 10 to 15 minutes.
6. Serve with hot rice, grits, or mashed potatoes for a complete meal.