This is what I used tonight on my pork chops. I love one pot meals. I just roasted some asparagus as a side. It was Awesome!!! Sooo tender!
8 thinly cut (about 1/2-inch thick) pork chops,
2 teaspoons spice mix, recipe follows
1/2 cup olive oil
1/4 cup all-purpose flour
2 thinly sliced onions
splash balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
2 (14 1/2-ounce) cans reduced-sodium chicken broth
1 1/2 cans water (measured in the chicken broth cans)
1 pound russet potatoes, peeled, and cut into 1-inch cubes
Season both sides of the chops with the spice mix.
Heat the oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 to 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, vinegar, salt, and pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken broth, and water. Bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the potatoes. Bring to a boil, and then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.
Spices I used:
2 tbs. sea salt
1 tbs black pepper
dash cayenne pepper
1 tsp cumen
1tsp chili powder
2 tsp onion powder