Fry chops in skillet long enough to brown them on both sides. Place in oven-proof pan and add one or two cups of soup stock. Bake at 325 for fifteen or twenty minutes. Add stock if needed.
Remove from oven and set chops aside. Add more stock so there is enough for gravy (one cup). Add two tablespoons of flour or cornstarch to a small amount of stock and shake it well. Whisk slowly into gently boiling stock until thickened to desired consistency.
Serve with green beans and mashed potatoes.
Smoked balsamic pork chops.