I served the chops and gravy over fried potatoes. Delicious meal!
2 t seasoned salt
2 t garlic powder
1/2 t each: pepper and hot paprika
1/2 cup self rising flour
4 pork chops
1 Vidalia onion, thinly sliced
vegetable oil for frying
2 cups chicken broth
1 small can (14.5 oz) diced tomatoes, drained
Combine seasoned salt, garlic powder, pepper and paprika with flour.
Coat pork well with flour mixture. Refrigerate at least 15 minutes. (Reserve any remaining flour mixture for using in gravy).
Heat about 1/2 inch vegetable oil in a cast iron skillet over medium high heat. When the oil is quite hot, add chops and brown well on each side. Remove and drain on a paper bag or towel. Keep chops warm in a warmed oven.
Add onion to the skillet and cook til lightly browned. Stir in remaining flour mixture.
While stirring, add broth and tomatoes. Return pork chops to skillet, reducing heat to medium low. Cover and cook for about 1 hour til chops are tender and gravy is nice and thick. Note: cooking time will depend on the size and thickness of your chops. If your chops are rather thin, this final step may only take 45 minutes. Check them after this length of time.
Serve the chops with fried potatoes, pouring tomato gravy and hot sauce over all.