PASCHALS'S FAMOUS SMOTHERED PORK CHOPS

• 4 Pork Chops 1/2-3/4 of an inch thick
• 11/2 cups of all-purpose flour plus 1 tablespoon
• 1 teaspoon of each: salt, garlic salt, paprika
• 1 teaspoon plus 1/2 teaspoon of black pepper
• 1 1/2 tablespoons of vegetable oil
• 1 cup of water
• 1 chicken bouillon cube
• 1/2 teaspoon of McCormick's Original Chicken Seasoning

-- Preheat a cast iron skillet with 1/2 inch of vegetable oil on medium high heat.
 
-- Rinse and pat dry pork chops.
 
-- Set aside.
 
-- Season a cup and 1/2 of all purpose flour with a teaspoon of salt, garlic salt, black pepper and paprika.
 
-- Adjust seasonings to taste.
 
-- Lightly dust pork chops with flour and add to the skillet.
 
-- Brown each side for about 5 minutes per side.
 
-- If pork chops brown too fast, lower heat.
 
-- Remove pork chops from skillet and lower heat to medium.
 
-- Add a tablespoon of all- purpose flour to the pan drippings and stir until flour dissolves.
 
-- Continue stirring until flour takes on a medium brown hue.
 
-- Gradually, add a cup of water and one chicken bouillon cube.
 
-- Adjust heat and continue stirring until the bouillon cube dissolves.
 
-- You may also need to add more water.
 
-- Do so accordingly until the gravy takes on a smooth, slightly thickened consistency.
 
-- Add a 1/2 teaspoon of black pepper and a 1/2 teaspoon of McCormick's Original Chicken Seasoning.
 
-- Adjust seasonings to taste.
 
-- Add pork chops back to the skillet and simmer for 15 minutes.
 
-- Serve with mashed potatoes or rice, collard greens and cornbread for an authentic and tasty southern meal.

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