Ingredients
- 24 ounce pork loin
- Salt and pepper
- 1/8 cup flour
- 2 tsp garlic powder
- 1/4 tsp chili powder
- 2 Tbsp Mazola Corn Oil
- 2 onions
- 1 1/2 cup chicken broth
- 1/4 cup half and half
- 1-2 tbsp cornstarch
Directions
- Trim the tenderloin of any excess fat and cut into approximately 6 even portions, about 4 ounces each.
- On a small plate, mix together the flour, garlic powder, and chili powder.
- Salt and pepper each pork chop and then coat it lightly with the flour mixture. Shake off any excess flour.
- Add the corn oil to the pan and let it get hot. Make sure to coat the pan evenly with the oil.
- Add the pork chops to the pan and let each side get golden brown. The pork chops should not be cooked through.
- Remove the pork chops.
- Add the diced onions to the pan and cook them until they are very soft and caramelized slightly.
- Add the cornstarch to the onions and mix it in well.
- Add the chicken stock and half and half to the pan.
- Simmer the sauce until it starts to thicken.
- Add the pork chops back into the pan and simmer the chops in the gravy for about 10 minutes., until the pork chops are cooked through.
- If the sauce gets too thick you can add more chicken broth to thin it down.
