After moving back out to west Texas to take care of Papa I began baking them, at his request, smothered with cream of mushroom soup. I wanted to get away from the canned soup thing so I started looking for recipes that made its gravy from scratch rather than a can.
I didn't have to look far because there was one in the current October/November 2016 issue of Cook's Country.
Fry two chops at a time for 3-5 minutes per side.
Throw the onions into the roux.
Slowly add 3 cups of water and mix until smooth. Let simmer until thickened.
NOTE: This can also be make with Top Round Steak for Smothered Steak
Southern-Style Smothered Pork Chops
Adapted from Cook's Country October-November 2016 issue
2 Tbsp. Lawry's Seasoned Salt
1 Tbsp. onion powder
1 tsp. granulated garlic
1 tsp. paprika
1 tsp. pepper
4 (8 to 10 ounce) bone-in pork loin chops, 3/4 to 1 inch thick or 1-1/2 pounds top round steak cut in serving pieces
1 cup all-purpose flour, divided
1/2 cup vegetable oil
1 large yellow onion, quartered through root end and sliced thin crosswise
3 cups water
1 Tbsp. cider vinegar
Adjust oven rack to the middle position and heat oven to 350°F. Set wire rack in a rimmed baking sheet. Combine the seasoned salt, onion powder, granulated garlic, paprika, and 1 tsp. pepper in a small bowl. Divide the seasoned salt mixture into thirds (4 tsp. in each portion).
Pat meat dry with paper towels. Sprinkle both sides of each chop or steak with one portion of the salt mixture (about 1/2 tsp. per side - will be a little less each side if you have more than 4 pieces of the round steak).
Combine 1/2 cup of the flour and another 4 tsp. portion of the salt mixture in a shallow dish. Dredge chops lightly in the seasoned flour, shaking off excess, and transfer to the prepared rack.
Heat oil in 12-inch skillet over medium-high heat until just smoking. Add 2 chops to skillet and fry until deep golden brown, 3 to 5 minutes per side. Let excess oil drip from chops, then return chops to rack. Repeat with remaining 2 chops.
Transfer fat left in skillet to a liquid measuring cup. Return 1/4 cup fat to skillet and stir in remaining 1/2 cup flour. Cook over medium heat, stirring constantly, until roux is color of peanut butter, 3 to 5 minutes. Add onions and remaining 4 tsp. portion of the salt mixture and cook, stirring constantly, until onions begin to soften slightly, about 2 minutes.
Slowly stir water into roux mixture until gravy is smooth and free of lumps. Bring to simmer and cook until gravy begins to thicken, about 2 minutes.
Pour half of gravy into a 13 by 9-inch baking dish. Nestle browned chops in dish, overlapping slightly if necessary. Pour remaining gravy over chops and cover dish tightly with aluminum foil. Bake until chops are fully tender, about 1-1/2 hours.
Carefully transfer chops to serving platter (they may be fall-apart tender). Skim fat from surface of gravy. Add vinegar to gravy and season with pepper to taste. Pour gravy over chops.