Smothered Pork Chops

Pat the pork chops dry with paper towels.

Season both sides of the pork chops generously with onion powder, garlic powder, salt, pepper, seasoning salt, Cajun seasoning, and dried parsley. Add cayenne pepper if you'd like a little kick.

In a shallow dish, combine 1 cup of all-purpose flour with more of the same seasonings. Mix well to create a seasoned dredge.

Coat each pork chop thoroughly in the seasoned flour, ensuring both sides are covered. Reserve the leftover seasoned flour for the gravy.

Heat about a half-inch of vegetable oil in a large, heavy-bottomed pan over medium-high heat until shimmering.

Carefully place the dredged pork chops in the hot oil and fry for about 5 minutes per side, until a deep golden-brown crust forms.

Remove the browned pork chops from the pan and set them aside on a paper towel-lined plate.

Carefully pour out most of the oil, leaving about 2 tablespoons of drippings in the pan.

Add the sliced onion to the pan (and optional minced garlic) and sauté until softened and translucent.

Add the butter and let it melt. Then, stir in 1/4 cup of the reserved seasoned flour and cook for 1-2 minutes, stirring constantly, to make a roux.

Gradually pour in the chicken broth and water, whisking continuously to prevent lumps. Add more of the seasonings to the gravy, to taste.

Return the pork chops to the pan, nestling them into the gravy.

Bring the gravy to a simmer, then reduce the heat to low, cover the pan, and let it cook for about 2 hours, or until the pork is fork-tender.

Serve the smothered pork chops hot over a bed of cooked rice or mashed potatoes, spooning plenty of the onion gravy over the top.

Garnish with fresh chopped parsley for a bit of color before serving.