8 pork chops, ¾ to 1 inch thick
2 Vidalia onions, thinly sliced
4 teaspoons seasoned salt
4 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon paprika
1 cup Bob’s Red Mill All Purpose Gluten Free Flour
1 cup vegetable oil
4 cups water
Tabasco Sauce
2 Vidalia onions, thinly sliced
4 teaspoons seasoned salt
4 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon paprika
1 cup Bob’s Red Mill All Purpose Gluten Free Flour
1 cup vegetable oil
4 cups water
Tabasco Sauce
Trim fat from chops, rinse under cold running water; pat dry with paper towels, and set aside. In a small bowl, mix seasoned salt, garlic powder, black pepper and paprika.
Rub about ¾ teaspoon of seasoning over each pork chop. Thoroughly coat each chop with flour and refrigerate for 1 hour. (don't throw away the remaining seasoning).
Heat vegetable oil in heavy skillet over medium high heat. When oil is hot enough, add chops and brown each side (about 3 min.).
Remove chops from skillet and transfer to a plate covered with paper towels.
Add onions to skillet and cook until soft. Add remaining flour to skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown.
Add 2 cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return chops to skillet. Reduce heat to low, add two cover and simmer for about 1 hour. Add Tabasco and additional season to taste, and serve.
