SMOTHERED PORK CHOPS

PG TESTED

This recipe is so easy, even beginners can quickly master it.

• 8 slices bacon
  
• 1/2 cup flour
  
• 3 1/2 cups chicken stock
  
• 4 teaspoons vegetable oil
  
• 12 pork loin chops
  
• Salt and pepper to taste
  
• 2 medium onions, sliced thin
  
• 4 cloves garlic, minced
  
• 1 teaspoon dried thyme, minced
  
• 4 bay leaves
  
• 2 tablespoons parsley, minced

To make gravy: Cook bacon in cast-iron skillet and remove from pan. Reserve. Gradually stir flour into oil and cook until light brown. Add chicken stock, reduce heat and keep warm.

Heat oil in cast-iron skillet. Pat chops dry and season generously with salt and pepper. Place chops in a single layer and cook until a deep brown crust forms on both sides. Remove chops and place in a large Dutch oven; cover with sliced onions, garlic, thyme, bay leaves, parsley and gravy. Put on cover.

Hang on a high hook over low fire and cook until meat is tender, about 30 minutes. To serve, place pork chop on plate, cover with onion mixture and sprinkle with crisp bacon.

Serves 12.

-- "Over The Open Fire," by Pamela Alford and Johnny Nix