Step 1

Season the pork chops with 1/4 tsp freshly cracked black pepper, 1/2 tsp of salt.

Step 2

Toss the all purpose flour into a large freezer bag, then toss in the pork chops.

Step 3

Shake the bag until the pork chops are well coated.

Step 4

Remove the chops from the bag, and shake off the excess flour.

Step 5

DO NOT THROW AWAY THE EXCESS FLOUR.

Step 6

Pour the vegetable oil into a skillet, and warm it up over medium heat.

Step 7

Once the oil is hot, start adding in the pork chops.

Step 8

Fry each side of the chops for about 30 seconds, then remove from the oil, and set to the side.

Step 9

Once all the chops are down, toss in the onions, and fry until they are translucent.

Step 10

Sprinkle in the flour, and stir until the onions are coated with flour.

Step 11

Cook until the flour turns golden brown.

Step 12

Pour in the chicken broth, and stir to prevent lumps.

Step 13

Next, pour in the half & half, and stir.

Step 14

Add in the minced garlic, celery flakes, and remaining salt & pepper.

Step 15

Stir, until everything is well incorporated, and turn the heat off.

Step 16

Slow cooker instructions

Step 17

Place the pork chops into the slow cooker.

Step 18

Pour the gravy all over the pork chops.

Step 19

Place the lid on the slow cooker, and cook on high for 3 hours.

Step 20

Oven instructions

Step 21

Place the pork chops into a 9 x 15 bake dish.

Step 22

Pour the gravy all over the pork chops.

Step 23

Cover the dish with a lid or aluminum foil.

Step 24

Bake on 350 F for 1 hour and 25 minutes.

Step 25

Serve and enjoy!