SMOTHERED PORK CHOPS
4 pork chops (bone-in)
1 small onion, chopped
1 clove garlic, minced
chicken broth (low sodium)
Preheat oven to 375 degrees. In a dutch oven (big pot with a lid that's oven-proof), heat about 2 tablespoons oil over medium-high heat. Season pork chops on both sides with cajun seasoning. Dredge them lightly in some flour (also seasoned with cajun seasoning). Shake off excess flour, then brown them in the oil. Once brown on the first side, flip them over and brown the other side. Don't crowd the pot or the chops won't brown, they'll steam and that's not what you want. Brown the chops in batches if you have to. Remove the chops to a plate and drain off excess oil.
Put the chops back into pot and add onions and garlic on top of the chops. Add a few splashes of worcestershire sauce. Then, add enough chicken broth to come halfway up the sides of the pork chops. Don't cover them with broth.
Bring to a simmer. Put the lid on and turn off the heat. Put the covered pot in the oven and bake for 45 minutes. You don't have to stir it or anything! Just leave it alone for 45 minutes. Then, remove from oven, take off the lid (carefully!), and remove the chops to a serving dish. Whisk up the gravy and onions in the pot. If the gravy is too thick for you, whisk in a little water or broth. Serve gravy over the pork chops.
This is so good! The pork chops come out so tender and the gravy is delicious! Simple, good, country cooking. What's not to love?