• 4 8- to 10-ounce center-cut pork chops, preferably bone in
• salt and pepper to taste
• 1 cup plain flour
• 1 teaspoon granulated garlic
• 1 teaspoon granulate onion
• cayenne pepper to taste
• ½ cup cooking oil
• 1 14.5 ounce can diced tomatoes
• 1 cup chicken stock
• your favorite buttermilk biscuits, for serving

Fried Pork Chops and Tomato Gravy

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• 1 bunch scallions, thinly sliced
• 1 cup lightly packed fresh cilantro, roughly chopped
• 1 Fresno or jalapeño chili, stemmed, seeded and minced
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon finely grated fresh ginger
• Kosher salt and ground
• black pepper
• 3 tablespoons cornstarch
• 1 tablespoon Sichuan peppercorns, finely ground
• ½ to 1 teaspoon cayenne pepper
• ½ teaspoon Chinese five-spice powder
• 8 boneless (about 1 ½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry
• ⅓ cup grapeseed or other neutral oil

Salt and Pepper Pork Chops

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• 2 tablespoons cooking oil or bacon grease
• 5 pork chops
• salt and pepper to taste
• flour
• 1 cup uncooked rice
• 1 large can tomatoes
• ½ cup diced bell pepper
• ⅓ cup diced onion
• 1½ cups water
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Smothered Pork Chops with Browned Rice

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• 4 6- to 8-ounce thick-cut pork loin chops
• Salt and pepper to taste
• 2 tablespoons butter
• 2 large onions, peeled, halved lengthwise, and cut crosswise into ¼ inch slices
• 4 cloves garlic, thinly sliced
• ½ cup flour
• 2 tablespoons vegetable oil
• 1 cup chicken stock, or as needed

Caramelized Onion-Smothered Pork Chops

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• 2 tablespoons Lawry's Seasoned Salt 
• 1 tablespoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon paprika 
• Pepper 
• 4 (8- to 10-ounce) bone-in blade-cut pork chops, ¾ to 1 inch thick, trimmed 
• ¾ cup all-purpose flour 
• 2 tablespoons vegetable oil 
• 2 onions, quartered through root end and sliced thin crosswise 
• 1¾ cups water 
• 1 tablespoon cider vinegar 

Southern-Style Smothered Pork Chops

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• 4 bone-in pork chops, 1½ inch thick
• salt and pepper
• 1/2 cup corn starch
• 1/2 cup Pepper Jelly (click here for recipe)
• 3 tablespoons cooking oil

Note: substitute any kind of jelly or preserves; fig, apple, peach, etc. all pair very nicely with pork.

Glazed Pork Chop

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• 2 cups apple juice
• 1/4 cup kosher salt
• 1/4 cup sorghum or maple syrup 
• 3 tablespoons coarsely ground black pepper
• 1/2 cinnamon stick
• 6 1.5-inch-thick) center-cut pork loin chops, trimmed of excess fat 
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

Pan-Roasted Pork Chops

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• 4 thick center-cut pork chops
• 1/2 cup corn starch
• salt and pepper
• 3 tablespoons vegetable oil
• Steen's Cane Syrup or other thick syrup

Steen's Glazed Pork Chops

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• 2 cups  all-purpose flour
• 3 tablespoons cornstarch 
• 1 teaspoon each onion powder and garlic powder
• 1 teaspoon each salt and freshly ground black pepper, plus salt and black pepper to taste
• ¼ teaspoon ground cayenne pepper
• 6 bone-in loin pork chops, about ½  pound each
• ½ cup unsalted butter
• ½ cup olive oil
• 3 Vidalia onions, chopped
• 2 celery stalks, chopped
• 3 cups chicken stock

Pork Chops with Vidalia Onion Gravy

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