In a sandwich bag or bowl, place the flour, salt and pepper and mix together. Coat the pork chops in the flour and then brown off in a frying pan, not cooking them through. Place the pork chops in an oven proof dish.
Step 3:
Slice the button mushrooms and onions and then add to the frying pan, once browned also add them to the oven proof dish.
Step 4:
Boil a kettle and add 700ml to a chicken stock cube and dissolve.
Step 5:
Add the stock to the oven proof dish just that it covers the pork chops.
Step 6:
Place in an oven for 2 and half hours, keep checking and topping up with water if necessary.
Step 7:
Once cooked you can add cream or herbs to taste but I find the gravy left over is great.
