★Ingredients
- Salt and black pepper to taste
- 4 medium bone-in pork chops
- 1/2 cup all-purpose flour
- 1 large onion, thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup whole milk or heavy cream
- 1 1/2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish, optional)
- 1 tablespoon Worcestershire sauce
★Instructions
- Season the Pork Chops*
- Season both sides of the pork chops with salt and black pepper.
- Dredge the pork chops in flour, shaking off the excess.
- Sear the Pork Chops*
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the pork chops to the skillet and sear them for about 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside.
- Prepare the Onion and Garlic*
- In the same skillet, add the sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions are softened and starting to caramelize.
- Add the minced garlic and cook for another minute until fragrant.
- Make the Gravy*
- Sprinkle the remaining flour (used for dredging) into the skillet with the onions and garlic, stirring to combine. Cook for about 1 minute.
- Gradually whisk in the chicken broth, making sure there are no lumps.
- Add the milk or heavy cream, dried thyme, paprika, and Worcestershire sauce. Stir well to combine.
- Bring the mixture to a simmer and cook until the gravy thickens, about 5-7 minutes.
- Smother the Pork Chops*
- Return the seared pork chops to the skillet, nestling them into the gravy.
- Reduce the heat to low, cover the skillet, and simmer for about 20-25 minutes, or until the pork chops are cooked through and tender.
- Serve*
- Garnish with chopped fresh parsley, if desired.
- Serve the smothered pork chops hot, with the gravy spooned over the top. They pair well with mashed potatoes, rice, or vegetables.
Enjoy!