Smothered Pork Chops

how to make smothered pork chops from scratch
SEASON bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy.
FRY chops in oil and butter to get the best, golden brown coating and flavours. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches.
REMOVE chops from the pan and tent with foil to keep warm so you can make your oven gravy!