This is one of my family's favorite dishes. It does take a little time to put together so if you are busy throughout the week, give it a try on the weekend. It would make a great Sunday dinner. Mushrooms make a great addition to the gravy.
I will reveal the recipes for the sweet potatoes and vegetables tomorrow and the next day.
Pork Chops with Onion Gravy
6 pork chops
3 medium onions, halved and sliced into moons
3 cloves garlic, minced
4 tablespoons oil, or bacon grease
4 tablespoons flour
3 1/2 cups chicken broth
1/2 teaspoon salt
1 teaspoon thyme
1 teaspoon parsley
3 tablespoons vegetable oil (for browning chops and onions)
In a skillet heat 4 tablespoons oil, and then whisk in flour. Allow to cook over medium heat for 3-5 minutes, until this mixture becomes brown like peanut butter. Slowly stir in chicken broth and 1/2 teaspoon salt, and continue cooking over medium heat until thick, reduce to low and keep warm.
In another skillet heat 3 tablespoons of vegetable oil. Dry chops with paper towel and sprinkle both sides with pepper. Add to heated oil and brown on both sides. Do not over stack the skillet. I cooked two at a time.
When chops are browned on both sides place on cookie sheet in 200F degree oven to keep warm. Add onions to the skillet that was used to brown the pork chops, with two tablespoons of water. Cook over medium heat, scraping drippings from bottom of the pan, until the onions are soft. Add garlic and allow to cook for 1 minute. Pour gravy into onions. Nestle chops in gravy and onion mixture, add thyme, parsley and cayenne and cook for 30 minutes over medium low heat, until chops are cooked and tender.