PORK CHOPS                                                                                     ONION GRAVY
2    CUPS FLOUR                                                                                 1 1/2       QUARTS BEEF BROTH
3    TEASPOONS SALT, DIVIDE                                                       1 1/2       TEASPOONS WORCESTERSHIRE SAUCE
3    TEASPOONS BLACK PEPPER, DIVIDED                               1             TABLESPOON BEEF BASE (FOR MAKING SOUP)
1    TEASPOON  CAYENNE (RED) PEPPER                                                 OR 1 CUBE BULLION
2     TEASPOONS GARLIC POWDER                                                   1        TEASPOON GARLIC POWDER
1    CUP MILK                                                                                             1         TABLESPOON BLACK POWDER
2    EGGS BEATEN WELL                                                                   1/2         CUP VEGATABLE OIL
4    CENTER CUT, BONE-IN PORK CHOPS, 1/2" THICK            1/2         CUP FLOUR
4    TABLESPOONS VEGETABLE OIL                                            1 1/4       CUPS MINCED ONION
                                                                                                                  1 1/2        TEASPOONS MINCED GARLIC (OR 1 TEASOON
                                                                                                                                   GARLIC POWDER)
Create seasoned flour by thoroughly combining flour, 1 teaspoon salt, 2 teaspoons black pepper, red pepper, and garlic powder.  Create an egg wash by whisking together milk, eggs, and remaining salt and pepper.  Dip pork chops in egg wash, letting excess liquid drip off, then quickly dredge in seasoned flour, lightly coating pork chops.  Fry in heated oil until golden brown, using a cast-iron skillet if available; otherwise, use a heavy frying pan.  Drain on paper towels to remove excess oil.
Preheat oven to 350 degrees.  Place pork chops in a single layer in a shallow casserole dish at least 2 inches deep,cover with Onion Gravy and bake for 25 minutes.
In a large saucepan or stockpot, heat broth, Worcestershire sauce, beef base, garlic powder, and black pepper.  Bring to simmer, cover over low heat and set aside.
In a saute pan (or the same cast-iron skillet that pork chops were cooked in, rinsed and dried), combine oil and flour over medium heat and stir until the mixture (roux) is browned.  Stir in onion and garlic and cook 2 to 3 minutes.  Whisk roux into stockpot.  Continue whisking until gravy is slightly thickened.  Add additional beef broth or water if gravy is too thick.
If just a touch spicy, use less red pepper.
Enjoy with salad, potatoes of choice.  EAT, WITH FAMILY AND FRIENDS!!  GOD BLESS!!