Smothered Pork-chops with Onions in Redeye Gravy

Ingredients:
Pork-chops
Seasoning blend (your preference)
Salt to taste
1 package of brown gravy mix
2 med onions
1/2 cup of brewed coffee
1 cup of cold water
2 tbl spoons of Olive Oil.
2 tbl spoons of Bacon Grease

Directions:
In a bowl: Coat Pork-chops with Olive Oil and seasoning blend
Add coffee and cover chops.
Place the Pork-chops in the fridge while sweating the onions in a black iron skillet.
While the Onions are Sweating (cooking with just enough salt to draw the water out of them) start the gravy by following the directions on the package.
Once the Onions are sufficiently caramelized or sweated add them to the gravy.

To the hot skillet add bacon grease and sear the pork chops.
Pour the coffee marinade into the gravy and turn it on low for 5 minutes being careful not to let it get too thick and burn.

Once the Pork-Chops are seared add gravy and turn on lowest setting, add water if necessary and cook for 10 - 15 minutes with lid on. Serve over rice or bread of your choice.