This is one of my dream-it-up recipes. I had some pork loin chops from a pork loin that I had had cut into chops on sale and an onion that I was worried would go bad before we got back from vacation. The preparation and cooking times are an estimate. The onion idea comes from a fast food restaurant that used to be in the area, Short Stop, that served Diablo Burgers: cheeseburgers with onions and bell peppers sauteed in butter and Tony's. I didn't have any bell pepper (plus I don't think it would have worked flavor-wise here).
Scoot the onion to one side of the pan with a nonstick-skillet safe spatula and place chops in the pan. Sear both sides of the chops.
05Meanwhile, on the other side of the skillet, sprinkle Tony's over the onions and toss lightly to spread that Creole-y goodness. If you wish to reduce the sodium, you can use Tony's more spice or one of the Creole seasoning recipes on 'Zaar.
06Once pork chops are cooked through, pour water over the contents of the whole pan and let the skillet simmer until the water and browned bits form a yummy pan sauce of the consistency you wish.
07Note: You are NOT making gravy. That is why you don't want to use self-rising flour or too much flour. A little dab will do 'ya.
08Note Part 2: It is extremely important that all of this be done in a single skillet because otherwise the pan sauce won't have the mixture of the onion, butter, pork browned bits, and Creole Seasoning. An electric skillet on a fairly high setting should be okay, as well.
09Note Part 3: I served this with one of my twice-baked potato OAMC concoctions, but I think the pan sauce would be good over mashed potatoes or rice.