Step 1

Rinse and pat dry pork chops. Season pork chops. Rub with olive oil to allow the seasoning to adhere to the chops.

Step 2

Cover the bottom of a cast iron skillet with avocado or olive oil or a mixture of both.  Place the season chops in skillet and brown on both sides. 

Step 3

Remove chops from skillet and add 3 heaping TBLS four to skillet and make a roux.  Cook roux until browning begins and four is completely cooked out.   Add 3 cups of water (and more if you want to make sure you have enough gravy for the chops to stew in. 

Step 4

Place chops back in skillet with onion slices and cover, simmer on low until chops are thoroughly cooked and tender.