1teaspooneach salt and freshly ground pepperplus salt & pepper to taste
1/4teaspoonground cayenne pepperor more, to taste
6bone-in loin pork chopsabout 1/2 lb. each
1/3cupunsalted butter
1/3cupolive oil
3Sweet Onionschopped (Vidalia, Walla Walla, or whatever is in season)
2celery stalkschopped
1large carrotpeeled and chopped
3cupschicken stock
Instructions
In large ziplock bag, combine the flour, cornstarch, onion powder, garlic powder, 1 teaspoon each salt & pepper and cayenne pepper. Seal and shake the bag to mix. Add the pork shops, then seal and shake the bag to coat pork chops. In a large frying pan over medium-high heat, melt the butter with the olive oil. Reduce the heat to medium, add the chops (reserving the seasoned flour) and cook, turning once, until browned, about 5 minutes on each side. Transfer to plate and keep warm.
Preheat oven to 325 degrees. Add the onions, celery and carrot to the frying pan over medium heat and cook for 5-7 minutes. Add 1/2 cup of the reserved seasoned flour and cook, stirring occasionally, for 3 minutes. Raise the heat to medium-high and add the stock. Bring to a boil, stirring constantly, and scraping up brown bits on the pan bottom. Add any accumulated juices from the chops and stir.
Place chops in glass baking dish large enough to hold chops and sauce but also allows the chops to be nestled in the gravy. Pour sauce over chops, cover tightly with foil and bake for 90 minutes at 325 degrees or until fork tender. Transfer the chops to a warned platter. Season the gravy with salt & pepper, to taste. Spoon the gravy over the chops and serve with mashed potatoes and your favorite vegetable.
Notes
Adapted from Savoring America by Williams - Sonoma