6 center-cut pork chops (I used a 3.85 pound package of pork shoulder butt blade steak)
1/4 cup canola oil
1 large onion, sliced in half rings
1 tablespoon butter
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 tablespoon dried parsley
1. Preheat oven to 350 degrees.
2. If using the pork steaks, remove the bone from the pork steaks and cut them into smaller pieces. Season both sides of the pork with seasoned salt and garlic powder.
3. Heat oil in large skillet over medium-high heat. Make sure the oil is very hot.
4. Brown the chops quickly in the hot oil. I actually browned them about 2 minutes per side so they wouldn't have to cook as long in the oven. I had to brown the pork in 2 batches.
5. Place the cooked pork in a glass 13x9-inch baking dish.
6. While the oil is still hot, throw the onion in the skillet. Sauté the onion until it is soft, about 5 minutes. Once the onion is cooked, pour it on top of the pork in the baking dish.
7. Return the skillet to the heat. Melt the butter in the skillet.
8. Stir the flour into the butter, blending until the flour has soaked up all of the butter. There will be little lumps of flour all in the skillet.
9. Slowly pour in the milk, whisking constantly until smooth. Keep whisking...the mixture will eventually smooth out.
10. Stir in the salt, oregano, marjoram, thyme, and parsley. I have all these pre-measured in a small bowl, then just throw them in when it's time.
11. Whisk until the herbs are blended into the gravy.
12. Pour the sauce over the pork in the baking dish.
13. Bake, covered tightly with foil, at 350 degrees for about 45 minutes. Reduce the oven temperature to 300 degrees and cook about 30 minutes longer.