Pork Chops and gravy...one of my boys' favorites.

Braised Pork Chops Serves 6

6 loin pork chops, 1 inch thick (make as many or few as you need, but don't skimp on the gravy)

3 Tblsp canola oil or bacon fat (c'mon...you know which I'd use)

1 large onion, chopped

1 tsp flour (add more if gravy doesn't thicken enough)

1/2 tsp salt (or more to taste)

freshly ground pepper

2 tsp prepared mustard

1 cup beef stock, heated (can substitute partially with white wine or vermouth if desired)

2 Tblsp chopped pickle/pickle relish (I like the sweet type)

In a skillet, heat 2 tablespoons of fat, add chops and brown on both sides. Remove from pan.

Heat remaining fat in pan, add the onion and sauté 3 minutes. Whisk in the flour, salt, pepper and mustard till well blended, being sure to scrape up all the brown bits in the skillet, then gradually add heated stock (deglazing). Stir in chopped pickle or pickle relish and simmer 5 minutes.

Return the chops to the skillet and spoon the sauce over them. Cover and simmer very slowly until the chops are tender, about 30 minutes.