This dish just is Fall to me. It's also a one pan meal so it's easy to prepare and the clean up is even easier. It's a hearty dish that is great for filling up men and teenagers too. Here is what you'll need for this recipe:
5-6 boneless loin pork chops ( about a 1/2 inch thick)
4 medium size potatoes, peeled and quartered
2 cups of baby carrots or 3-4 regular carrots, peeled and cut in thirds
1 medium size onion, sliced and separated into rings
1 envelope of pork gravy or chicken gravy mix
2 cups water
1 cup flour
salt
black pepper
seasoned salt
just enough vegetable oil or canola oil for frying the pork chops
Season the flour with salt, pepper, and seasoned salt (about 1/2 tsp. each). Dredge the pork chops in the flour and shake off excess. You are not trying to achieve a thick crust, just lightly flour. Pour oil (about a 1/4 cup) in a skillet or dutch oven that has a lid. Heat it hot enough to brown the chops on both sides. Sprinkle the pork chops with just a little bit more seasoned salt. 
Add the peeled and quartered potatoes, carrots and onion rings. Sprinkle all with a little salt and pepper. Stir together the gravy mix and water and pour over all. Cover and simmer on low for 1 hour. The juices will thicken and the pork chops will be fork tender. Spoon the gravy over all of the vegetables and serve.
Farmer's Pork Chop Skillet!
