On 1/31/2014 10:44 AM, jmcquown wrote:

> It's basically fairly thin pork chops which have been seasoned, floured
> and pan fried in some hot oil (not a lot) until browned but not cooked
> through. Remove the pork chops to a plate. Saute onions in the pan.
> Saute the onions until browned. Sometimes I deglaze the pan at this
> point with a splash of wine. Then add a couple of cups of water or
> stock. You're making a gravy. You know how to do that. Add the
> pork chops back to the pan with the onions. Cover and simmer until the
> chops are tender.

> The seasonings are up to you. I start out with just salt & a little
> black pepper. Sometimes I add sage, sometimes thyme.
>
> Jill

That's very similar to my husband's grandmother's recipe but his
family (and I) season with rosemary. Delicious.

gloria p