Ingredients
- 4 pork chops (bone-in or boneless, ~1 inch thick preferred)
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 3 Tbsp canola oil
- 1/4 Cup unsalted butter
- 1/4 Cup all-purpose flour
- 2 cups chicken stock (or broth)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 ½ tsps black pepper
- 1 ½ tsps tsp salt
Method
- Combine all spices. Pat chops dry. Season both sides with half of the seasoning blend; reserve the rest for the gravy.
- Heat canola oil over medium until shimmering. Sear pork chops ~6–8 minutes per side, until nicely browned and the centers approach 140–145°F. Transfer to a plate (they’ll finish in the gravy).
- In the same skillet, add sliced onions; sauté 2 minutes, scraping up browned bits. Add minced garlic; cook 1–2 minutes more until fragrant.
- Melt butter in the pan. Sprinkle in flour and whisk, cooking 2–3 minutes until golden and toasty (this is flavor).
- Slowly whisk in chicken stock until smooth. Add the remaining seasoning blend. Simmer 2–3 minutes to thicken.
- Return chops (and juices) to the skillet, nestling into the gravy. Reduce heat to medium-low, cover loosely, and simmer 20 minutes, stirring the gravy occasionally, until chops are tender and at least 145°F.
- Let rest 3 minutes. Taste gravy and adjust salt/pepper. Serve spooned over the chops.
Nutrition
Calories: 600kcal