No more boring pork chops — this recipe is packed with flavor! Whether you use a bone-in loin chop or boneless America's cut, the sear-and-bake cooking method and tasty smotherings make a Southern meal that speaks directly to your taste buds.

Pro tip: The key to the best Southern pork chops is to make sure that while you are browning the chops in the skillet, don't cook them fully through. Instead, they will bake in the oven and cook through there. This keeps the meat tender and juicy as the sauce soaks in.

2 teaspoons rotisserie seasoning
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
4 pork chops, with or without bones (bone-in always tastes better)
1 to 2 cups vegetable or canola oil
1½ cups flour
1 stick butter
1 cup small-diced celery
½ onion, small diced
1 green bell pepper, small diced
5 cloves garlic, minced
4 cups no-sodium chicken stock

1. Preheat oven to 375 degrees Fahrenheit.

2. In a bowl, mix together rotisserie seasoning, sage, rosemary, paprika, salt and pepper.

Season pork chops evenly with half the mixture.

3. Put a large saute pan on medium-high heat. Fill with 1 inch of oil. (This will be used to fry pork chops. If you prefer to use less oil, simply sear them using only 1 to 2 tablespoons instead.)

4. While oil is getting hot, place 1 cup of flour on a plate. Dip all sides of the pork chops in flour, and tap off any excess.

5. Carefully place pork chops into the oil, and brown on both sides. Adjust the heat as needed. Set aside on a plate lined with paper towels.

6. Discard the oil from the pan, and turn heat to medium-low. Add butter. When butter is melted, add celery, onion and bell pepper. Cook for 5 to 8 minutes, until vegetables are softened.

7. Add the remaining 1/2 cup flour and garlic. Adjust the heat as needed, and continue to cook roux for 7 to 10 minutes, until golden brown.

8. Gradually whisk in chicken stock. Adjust the heat as needed, and allow to come to a boil to thicken. Add the remaining seasoning mixture and stir.

9. Return pork chops to pan with gravy and smother. Cover with a lid, and bake for 1 hour, 30 minutes. (If you do not have an oven-safe saute pan, simply transfer to a baking dish.)

10. Serve with rice or mashed potatoes.

Copyright 2016 Cooktop Cove