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Pork Chops & Gravy

1/2 cup plus 1 tablespoon of all purpose flour, divided
1/2 teaspoon of salt
1/4 teaspoon of pepper
six 1/2 inch thick pork chops, about 1 3/4 pounds
2 tablespoons of lard or shortening
2 medium onions, chopped
1 clove garlic, minced
1 tablespoon of minced celery
2 1/2 cups of water
1 tablespoon of minced parsley
a pinch of dried whole thyme
1 large bay leaf

Combine 1/2 cup of flour, salt, and pepper; dredge chops in flour mixture. Heat lard in a large skillet; add chops and brown on both sides over medium heat. Remove chops and brown on both sides over medium heat. Remove chops from skillet; drain on paper towels. Reserve pan drippings in skillet.

Sauté onion and garlic in pan drippings until tender. Add celery, and cook over medium heat 5 minutes, stirring frequently. add remaining flour, stirring until well blended. Cook an additional 3 minutes.

Return chops to skillet, and add water. Stir in parsley, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Uncover and simmer an additional 30 minutes or until chops are tender.

Remove and discard bay leaf. Transfer chops to a serving plates, and spoon pan gravy over each. Yield: 6 servings

Also see Stuffed Pork Chops

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