Dredging a seasoned pork chop in flour and deep frying it is the default Southern delivery method, but this recipe is delicious land you can put it in the oven, prepare the rest of the meal and still have time to read the latest issue of Southern Living.Source unknown
In Dutch oven, heat the oil. Sprinkle pork chops with salt and pepper on both sides. When oil is hot, sear each pork chop on both sides, browning completely but not cooking through.
When each chop is browned, set aside on platter til rest of chops are browned. When chops are browned, carefully pour out excess oil into pan to discard, leaving a very small amount in the bottom of the Dutch oven.
Add onion and cook on medium heat til it is clear, stirring constantly and scraping sides of pot to avoid any burning. Preheat oven to 350. When onion is done, add water to pot. Layer pork chops in pot and bring water to a boil. Cover pot and bake for 1 hour til chops are tender.
Makes 8 servings