Braising is my absolute favorite way to cook meat. This recipe makes the most moist and tender pork chops I have ever had. The gravy is just the right thickness and oh, so, flavorful. Served with mashed potatoes and a vegetable, it is the perfect meal.
Sprinkle the chops with a little salt and pepper on both sides, then coat in the flour. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the chops, 3 to 4 minutes on each side or until golden. Remove to a plate.
Melt the butter in the pork chop drippings and add the onions (seems like a lot of onions, but it's not,) bay leaf and a little salt and pepper. Cook over medium to medium-low heat until tender; 12 to 15 minutes; sprinkle in the 2T of flour and stir for about a minute.
Deglaze the pan with the brandy, if using. Slowly stir in the chicken broth, to combine. Slide the chops back into the sauce and cover.
Roast for 1-1/2 to 2 hours (depending on how thick the chops are), until very tender. NOTE: I use loin pork chops no more than an inch thick, but not the "thin cut" ones I have seen at the grocery store. I use the full two hours.
Remove meat to a serving platter. Serve with gravy on the side. NOTE: Gravy should not need anything but a good stir. The onions will almost have melted while cooking and flavored it nicely.