of flour on a plate or in a shallow dish. Dredge each pork chop in the flour, coating both sides and shaking off any excess. Reserve 1 tablespoon of the leftover seasoned flour for later.
Heat the vegetable oil or bacon drippings in a large skillet over medium-high heat. When the fat is hot and shimmering, brown the pork chops on both sides, about 3–4 minutes per side. You’re just looking for good color, not to cook them through. Transfer the browned chops to the prepared casserole dish in a single layer.
In the same skillet, reduce the heat to medium. Add the sliced onion and cook, stirring often, until softened and starting to turn golden around the edges, about 5–7 minutes. If using minced garlic, stir it in during the last minute so it doesn’t burn.
Sprinkle the reserved 1 tablespoon of flour over the onions and stir well,
