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    SERIOUSLY SUFFOCATED CHOPS


    Source of Recipe


    Samantha Isenhower

    List of Ingredients




    ½ C canola oil
    Center cut chops, bone in
    Essential seasoning
    Black pepper
    ½ C plus 2 tablespoons flour
    1 medium onion, chopped
    1 cup cold water
    ¼ teaspoon garlic powder

    Recipe



    In large skillet heat oil over medium heat. Season both sides of chops with seasoning and pepper to taste
    Place ½ cup flour in a bowl and season to taste with seasoning and pepper. Coat the chops in flour, shaking off excess
    Using tongs, carefully place chops in skillet. Cook until both sides are golden brown. Transfer to plate and cover lightly with foil.
    Pour off all but 1 tablespoon of oil, making sure not to pour off any of the flour bits. Reduce heat to medium, add onion. Cook until softened, sprinkle remaining 2 tablespoons of flour and stir well.
    Cook until flour begins to brown. Stir in water, bring to a simmer. Season to taste with seasoning, pepper and garlic.
    Return chops to the skillet; reduce heat to low-medium and cover.
    Cook, stirring occasionally until chops are not pink when pierced.
 

 

 

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