Prudhomme's Baked Pork Chops With Onion Gravy

A louisiana favorite, just lovely served over rice or mashed potatoes. Overnight marinating not included in preparation time.

Combine the seasoning mix ingredients together in a bowl.

Sprinkle evenly on both sides of the chops , making sure to use all of it.

Cover and refrigerate overnight.

Preheat the oven to 400f.

Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.

Add the pork chops in batches and brown well.

Transfer to a large baking pan.

Melt the remaining margarine over high heat.

Add 2 cups of the onions and saut until dark golden , stirring frequently to prevent scorching.

Add the remaining 2 cups onions and cook until translucent.

Add the garlic , remove from heat , and immediately spoon over browned chops.

Pour the stock around the edges and seal the pan with foil.

Bake for about 30 minutes , or until the meat is cooked through and tender.

Remove from oven and serve with rice or mashed potatoes.

salt, ground red pepper, ground black pepper, pork chops, margarine, onions, garlic, pork stock