4 pork chops
1 cup flour
1 tbs onion powder
1 tbs garlic powder
1 tsp salt
1 tsp pepper
1 tsp parsley, to garnish
1/2 cup vegetable oil (or oil of choice)
Use left over oil in pan
1 cup remaining flour
1 cup chicken stock
Make rice, and leave it until the rest of the food is done. Heat frying pan on medium heat, add oil. Rinse pork and pat dry, set aside.
Mix flour and all the spices together. Put pork chops in flour mixture until it covers the whole pork chop.
Cook each pork chop in frying pan on both sides until it is golden brown on each side. Remove from pan and let sit.
After all the pork chops are cooked, add cup of remaining flour mixture so pan and mix together. Add chicken stock and continue mixing until sauce thickens.
Add chops to gravy and simmer for another 10 minutes until chops are no longer pink inside.
Serve each chop hot with side of rice and top with gravy.