2 lb. thin cut pork chops
salt and pepper, to taste
3 tbsp. extra virgin olive oil
1 extra large onion, chopped coarse
1 tsp. salt
2 tsp. garlic powder
1 tsp sage
3 tbsp. all-purpose flour
1/2 cup milk
2 1/2 cups chicken stock
2 tbsp. hot sauce
2 tsp. sugar
2 cups long grain rice

Season pork chops on both sides with salt and pepper to taste. Pour oil into large deep skillet, heat on medium high until oil is shimmery and thin. Add pork chops to oil and brown on both sides, then remove from pan and set aside.

Add onion to the pan on medium heat with salt, garlic powder, and sage, sweat onions until they become translucent and tender. Stir in the flour to make a paste and cook it a few minutes until it achieves a light brown color. Then whisk in milk and chicken stock and turn the heat up to medium high and keep whisking until the gravy becomes thick.

Add the hot sauce and sugar mix well. Snuggle your browned pork chops into the gravy with any juice that may have leaked out, make sure they are submerged. Cover and reduce to low.

Simmer 25 minutes and serve with steamed rice.

Submitted by: LaLa Hennessey