Granny's Slow Cooked Sunday Smothered Pork Chops

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Carla hall's cooking with love

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Steps

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Rinse the pork chops and pat dry with paper towels.

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Sprinkle salt and pepper over chops , then dredge in flour to lightly coat.

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Reserve the remaining flour.

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In large , deep skillet , heat oil over medium heat.

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Add two of the pork chops and cook , turning once until well browned , about 5 minutes per side.

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Transfer the chops to a plate.

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Repeat with remaining chops.

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Add onions and garlic to the fat in the pan and cook , stirring , for 1 minute.

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Reduce the heat to low and add reserved flour.

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Cook , stirring , until it begins to brown , about 8 minutes.

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In a small bowl combine the stock , water , worcestershire , vinegar , mustard , molasses and allspice.

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Add to pan and stir until well incorporated.

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Bring to a boil , then reduce the heat to maintain a simmer.

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Return the pork chops and their accumulated juices to the pan.

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Cover and simmer until the chops are very tender , about 45 minutes , turning the chops halfway through cooking.

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Serve hot.

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Ingredients

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pork loin chops with bone, kosher salt, fresh ground black pepper, all-purpose flour, canola oil, yellow onions, garlic, chicken stock, water, worcestershire sauce, white vinegar, dijon mustard, molasses, ground allspice