Pork Chops Rice and Gravy

Pork Chops Rice and Gravy
Jimmy Jones
Ingredients:
Pork chops with the bone adequate for guests
3 chicken bouillon cubes (smash cubes)
1/4 pound (1 stick) butter
1 can cream of chicken soup
2 Tablespoons dried onion
1 heaping tablespoon of flour per cup of water for gravy
1 cup cooked rice per guest
Instructions:
Brown pork chops in large frying pan with 1/4 stick of butter. Put granulated on chop and caramelize.
Steam in a little water until chops are done.
Cook out all water making sure chops are caramelized.
Remove chops, then simmer the dried onions in drippings with water until reconstituted.
Using the onions, flour, remaining butter, water as necessary, and chicken soup, make one cup of gravy per guest.
Simmer chops in gravy for at least 15 minutes.
Serve chops and rice with lots of gravy.
Variations: Sandra prefers fried rice or rice with sugar.