Ingredients

2 thick cut boneless pork chops
1 tsp. chicken stock, concentrate Better Than Bouillon brand or 3 C. chicken stock
3 C. water IMPORTANT Use ONLY if making chicken stock from concentrate
1/2 C. vermouth or dry white wine
1 tsp. flour
1 Tbs. water
pepper, to taste
1 Tbs. vegetable oil not olive oil, it burns at high heat

Directions

In a pot, warm the chicken broth or chicken stock concentrate plus the 3 C. water over medium heat. Heat the oil on high. Trim the chops of excess fat and season with pepper. Sear the pork chops in the very hot pan. Noisy work... a spatter guard helps here. Sear the chops on all sides including the edges hold them with tongs edge side down. Put them on a plate, cover with foil and set aside. Deglaze the pan with the vermouth or wine.

Add the chicken stock from the pot, completing the deglazing. Now pour everything from the pan back into the pot. Put the chops in the pot, reserving the foil that covered them. Check if the fluid level is high enough in the pot it should be about 1/4 inch or less below the tops of the chops, but the chops should not be covered by the chicken stock. Cover pot with lid. Let simmer on medium-low for 20 minutes. Flip the chops over and let simmer for another 20 minutes, checking every now and then to assure there's enough fluid left in the pot. If not, add a little more chicken stock.

Take the chops out of the pot and cover again with reserved foil. In a small bowl, mix the tsp. of flour with a Tbs. of water until well blended and whisk into the stock to thicken. Turn the heat to high and let cook, stirring occasionally, until the stock gravy reduces slightly and thickens. This may take several minutes. Plate the chops with mashed potatoes and introduce them both to that luscious gravy.