Ingredients

The following ingredients have 4 Servings
  • 4 thick-cut bone-in pork chops
  • 1 ½ tablespoons oil
  • 1 tablespoon unsalted butter (cut into chunks)
  • 3 peeled and thickly sliced medium-size yellow onions
  • 3 finely minced cloves of garlic
  • 3 tablespoons all-purpose flour
  • 32 ounces chicken stock (beef stock, or combination of both)
  • ¼ cup heavy whipping cream
  • sea salt and pepper taste

Instruction

  • Season the pork chops well on each side with sea salt and fresh cracked pepper to taste.
  • Add the oil into a large frying or cast-iron pan over high heat until it begins to lightly smoke.
  • Next add in the pork chops and butter and turn the heat down to medium-high and cook for 3-4 minutes or until very browned.
  • Turn the pork over, baste, and cook for another 3-4 minutes and set aside.
  • In the same pan turn the heat down to medium and add in the onions and cook for 5-7 minutes or until lightly browned.
  • Next, stir in the garlic and cook for 1 to 2 minutes.
  • Stir in the flour until completely mixed in and then add in the stock and turn the heat up slightly to medium-high and cook until it becomes thick like gravy, about 3-4 minutes.
  • Add the pork chops back in the pan to heat them up and finish by stirring in the heavy cream.
  • Garnish with optional finely minced fresh parsley, rosemary, and thyme.