Smothered Pork Chops

2 tbsp. Olive Oil
2 Center Cut Pork Chops - about 1" thick
1/2 c Flour
2 tbsp. Cayenne Pepper or Cajun Seasoning
a few dashes of Garlic Powder
Salt, Pepper
Onion
3/4 c Chicken Stock
Butter
1/4 c Milk

Preheat oven to 400 degrees.

Heat olive oil in a cast iron skillet over medium high heat.

Whisk together flour, garlic powder, and cayenne pepper.

Salt and pepper each side of the pork chop. Dredge in flour on both sides, shaking off excess. Save extra flour for sauce.

Place chops in hot skillet to brown - about 4 minutes per side.

Add chicken stock, cover, and place in oven.

Bake for 35 minutes, or until temp reaches 140 degrees.

Bring skillet back to stove top on medium, and remove chops to a plate, covering with foil.

Add the remaining flour to the drippings, and stir until thick and incorporated. Another option at this point is to use a seasoned gravy mix (like Tony Chachere's) instead of flour.

Add a pat of butter and milk, and continue stirring.

Add chops back to the skillet to slightly reheat, then serve.

This recipe is great over mashed potatoes or yams. I served oven roasted carrots on the side because they cook for the same time and at the same temperature as the chops do in the oven.

What I drank:
2009 York Creek Rose of Touriga National, Sonoma County