Granny'S Slow-Cooked Sunday Smothered Pork Chops

1. 1

   Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.

2. 2

   In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.

3. 3

   Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.

4. 4

   In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.

5. 5

   Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.