Southern Living FEBRUARY 2005
Sprinkle pork chops evenly with Creole seasoning; dredge in flour, shaking off excess.
Cook pork chops in hot vegetable oil in a heavy skillet over medium-high heat 1 to 2 minutes each side or until golden brown. Remove from skillet, and keep warm.
Add onions and 1/2 cup water to skillet, stirring to loosen particles from bottom of skillet; sauté 10 minutes or until golden brown. Return pork chops to skillet; reduce heat to low, cover, and simmer 5 minutes.
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