Ingredients
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6 center cut 1-inch pork chops
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1 teaspoon salt
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1/4 cup aunt jemima's pancake mix
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2 tablespoons corn oil
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4 ounces of sliced raw mushrooms
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1/4 teaspoon ground black pepper
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1 tablespoon sugar
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1/4 cup all-purpose flour
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1/4 teaspoon ground black pepper
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1 teaspoon salt
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3 medium onions, sliced
Instructions
- Preheat your oven to 350 degrees.
- Rinse chops, then pat them dry. Sprinkle with spices mentioned above. Then dredge into pancake mix.
- Heat the oil in a large skillet over medium heat. Place the chops into the skillet. Brown the chops on both sides. Remove from the skillet and place in a roasting pan.
- In the skillet, now saute the onions and mushrooms with the salt, pepper and sugar until slightly browned.
- Stir in the flour until absorbed. Gradually add the boiling water, stirring constantly, until the gravy thickens and boils.
- Place chops in the pan; cover tightly with heavy-duty aluminum foil. Bake for 1 hour and twenty minutes; the chops and gravy should be a rich golden brown.
- Place chops on a serving platter; either place gravy on top, or strain through sieve and put gravy in a gravy boat; skim fat off top and serve.