Smothered Pork Chops with Onion Gravy

****UPDATE****

Want to know how it tastes?  Check out the Smothered Pork Chop episode of Table Scraps, where my friend Jeremy and I critique the dish (and each other).

 The first time I made it.

I’m a sucker for a good, pan-fried pork chop.  I thought my days of breaded meat were over when I made the jump to Primal eating, but thanks to the miracle that is almond flour, I can enjoy this fantastic Southern dish without the gut pain that used to accompany it.  And the onion gravy is so good, it practically steals the show.  I grew up detesting onions (as well as most things green and nutritious).  I know my parents would stare in disbelief if they could see me now - raiding the fridge late at night to slurp down some delicious sauteed onions.  This is a quick and easy recipe that yields 4-6 servings. I usually pair this dish with green beans, but any veggie (or salad) would go great with this.

Special Equipment needed:
large skillet (the bigger, the better)

Ingredients:
4-6 thick cut pork chops (about ¾ - 1 inch thick)
½ cup almond flour
2 tbsp coconut flour
1 tbsp garlic powder
1 tbsp onion powder
¼ tsp. black pepper
1 tsp. salt
¼ tsp. smoked paprika
½ tsp. cayenne pepper (or chipotle powder)
½ cup coconut oil
2 large, sweet onions; sliced
1 cup free-range chicken stock*
½ cup coconut milk

*1 cup chicken stock: ½ cup free-range chicken broth plus ½ cup water.

Instructions:
1. Rinse the pork chops and pat dry.
2. Mix together the almond flour, coconut flour, garlic powder, pepper, salt, paprika and cayenne.  Spread evenly on a plate.
3. Heat coconut oil in large skillet over medium-high heat.
4. Dredge the pork chops in the flour mixture and shake off the excess.  Save the remaining flour for the gravy.
5. Add pork chops to skillet and cook for 4-5 minutes per side, until they have reached an internal temperature of 145°.  Use a meat thermometer to avoid under-cooking.  If your pan is too small to fit all the pork chops, cook them in batches.  Overcrowding the pan will only increase your cook time.  Set cooked chops aside on paper towels to drain.
6. Without cleaning the pan, add sliced onions and stir to loosen up any browned bits.  Cook until onions are well-browned and translucent.
7. Sprinkle the leftover flour mixture onto the onions.  Add the chicken stock and stir well.  Simmer for about 5 minutes, stirring frequently, until sauce begins to thicken. Add coconut milk and remove from heat.  Serve over pork chops.

 The second time I made it (for my parents)

Want to know how it tastes?  Click HERE to see a review of this dish by my extremely critical (and extremely bald) friend, Jeremy.