Smothered Pork Chops
4 pork loin chops
1 teaspoon plus 1 tablespoon salt, divided
1 teaspoon plus 1 tablespoon ground black pepper, divided
2 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup vegetable oil
1 large onions, coarsely chopped
1 green bell peppers, cored, seeded and
1 stalks celery, coarsely chopped
2 cups water
Trim excess fat from the edges of the pork chops. Sprinkle each with some of the 1 teaspoon salt and pepper.
Season 2 cups flour with the remaining 1 tablespoon salt and pepper.
Dredge chops in the flour until coated on all sides, shaking off excess flour.
Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high heat.
When the oil begins to shake slightly, add as many pork chops as will fit without crowding.
Fry, turning once, until well-browned on both sides, about 5 minutes.
Remove chops to a plate and repeat with remaining chops.
Pour off all but 1/4 cup drippings from the skillet.
Reduce the heat to medium and add onions, green peppers and celery.
Cook until brown and soft, about 10 minutes.
Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet.
Cook, stirring, until flour is golden brown.
Slowly pour in 2 cups water.
Stir, then cook until thickened.
Place pork chops in a Dutch oven or divide between two skillets.
Top with the gravy and vegetables.
Cover tightly and cook over low heat until pork chops are cooked through, about 15 minutes