MY FAMOUS GRAVY-SIMMERED PORK CHOPS

So good that even Zhu Ba Jie himself would gladly devour them! (Which would amount to cannibalism in his case.)

These were a favorite of my old friend and roommate, Cat Panavan, during our days on NYC's Upper West Side.

Dredge your chops in flour that's seasoned as you like (I keep it simple with salt and pepper), brown on each side in cooking pan with oil of choice. 

Add smashed garlic cloves (however much you like), chopped onions, and chicken stock (or water). Once everything comes to a boil, sprinkle with a bit of flour to start the gravy, then cover. 

Set flame to low and occasionally check to maintain the level of liquid that you want so you have enough gravy at the end, and cook until the meat is fork-tender. (You should not require a knife at the end.) Also, don't forget to occasionally swish the chops around in the pan to prevent them sticking in the gravy. Oh, and don't forget to flip them at some point while adding more chicken stock to maintain the level of gravy you want at the end. The cooking process will cause some of the stock to reduce, so keep an eye on it.

The version with water and without the onions.

The end result.

When done, remove from heat and let sit covered for at least another ten minutes before plating. Serve with rice or hearty noodles and don't forget to slather everything with the gravy!