Prep time: 15 minutes

Cook time: 40-45 minutes

Materials:

• 1 lb. pork chops
• 1/2 tsp oregano
• 1 tsp basil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 3 tbsp. veg oil (additional needed for frying)
• 1/2 cup flour (additional 1 tbsp for gravy)
• 3 garlic cloves diced
• 1 cup water

Process:

1. In a small mixing bowl combine the oregano, basil, smoked paprika, garlic powder, salt, pepper, and 3 tbsp. vegetable oil. Mix well.
2. Coat each pork chop with the oil mixture and place in a large bowl. Cover with plastic wrap and refrigerate for a minimum of 3 hours but best over night.
3. Preheat the oven to 400 degrees F.
4. In a skillet add in enough vegetable oil to coat about 1 inch of the pan. Keeping the heat on medium high let the oil heat up.
5. Place 1/2 cup of flour in a dish or plate. Season with a sprinkle of salt.
6. Coat the marinated pork chop in the flour and place in the heated oil. Cook 1-2 minutes on each side or until they are lightly golden.
7. Place the pork chops in casserole dish.
8. Using the same pan add in the diced garlic into the pork chop fat. Cook 60-90 seconds and add in a tbsp. of flour.
9. Cook and continuously mix for one minute.
10. Add in 1 cup of water and mix well until it thickens.
11. Pour the thickened mixture over the pork chops. Cover with aluminum foil and bake for 30-35 minutes or until the pork chops are fully cooked through.