Smothered Pork Chops

First off these aren't really traditional. They're boneless and they're not breaded. Drew has had pork chops before and he has HATED them. But they're one of my favorite dishes so I just had had had to tweak it to work here. Here's what I did (and no I don't have any pictures and yes I know I fail....moving right along):

• Boneless pork chops (center cut loin)
• Salt
• Pepper
• Minced garlic
• Yellow onion
• Butter
• Olive oil 

Sprinkle chops with seasonings. Sear in large pan with the oil (just enough so it won't stick and you get a good crust...although the heat level helps with that). Place on plate. If they're a little under done that's fine. You really just want to sear both sides. They'll finish cooking in the gravy.

Ok once they're off to the side, cut your onion up according to your preference and throw your onion in the pan with some butter. Cut the heat low, throw a lid over it and let the onions get all soft and brown and delicious. Slide those onions on top of the pork chops.

Melt some more butter in your pan and sprinkle flour in (this will depend on how much gravy you're making which depends on how many pork chops you have). Let your roux brown up a bit. Then add water, put the heat on medium high and let it work. You want to leave the lid off so it thickens up. (If the lid is on, steam hits the lid and condensates and drips back into the gravy.) Which it's the appropriate thickness, layer your chops in the pan and then put the top on and let them just get.....delicious (oh and ya know...finish cooking. Unless you like your pork underdone. I wouldn't recommend that though.).

I have no amounts. If you LOVE the taste of onions use a shit ton. If not don't. And so it goes. As always if you try it lemme know how it goes!