SMOTHERED PORK CHOPS

1 cup (250 ml) all-purpose flour

1 Tbs (15 ml) paprika

1 Tbs (15 ml) onion powder

1 Tbs (15 ml) garlic powder

Salt and freshly ground pepper to taste

8 - 12 thinly sliced pork chops

Vegetable oil for frying

2 cups (500 ml) water

Combine the flour and seasonings in a large paper or plastic bag. Coat the pork chops with the mixture by tossing them in the bag a few at a time. Set the excess flour aside. Fill a large, heavy skillet to a depth of 1/2 inch (1 cm) with vegetable oil and heat over moderate heat. When the oil is hot, gently lay the pork chops in the pan and fry until golden brown on both sides, no more than 3 to 4 minutes per side. Drain on paper towels and keep warm until ready to serve.

Drain all but 2 or 3 tablespoons of the oil from the skillet, keeping all the brown bits in the bottom. Add 3 tablespoons (45 ml) of the reserved seasoned flour and stir into the oil over high heat for about 3 minutes, scraping up all the brown bits in the process. When the flour is dark brown, add the water carefully because it might splatter. Bring the gravy to a boil, stirring constantly, and simmer over moderate heat for an additional 5 minutes. Adjust the seasoning of the gravy and add the pork chops, turning them to coat with the gravy. Serve with the remaining gravy spooned over the pork chops. Serves 4 to 6.