Ingredients

The following ingredients have 4 Servings
  • ½ cup all purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 4 bone in thick cut pork chops (about 3/4 – 1 inch thick)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter melted
  • 1 medium yellow onion cut in half and sliced thinly in half circles
  • 3 garlic cloves minced
  • 2 tablespoons all purpose flour
  • 1 1 /4 cups low sodium chicken broth
  • ½ cup heavy cream
  • ½ teaspoon fresh thyme leaves

Instruction

  • Combine flour, garlic powder, onion powder, salt, and pepper in a wide shallow bowl.  Pat the pork chops dry with paper towels and dredge them into the flour mixture. Gently shake off any excess flour.
  • Heat the vegetable in a large skillet over medium heat.  Now cook the pork chops until golden brown on both sides, 3-4 minutes per side.  Plate them and cover them loosely with an aluminum foil tent.
  • Melt the butter in the same skillet over medium-low heat.  Add the onions and cook until tender and golden brown while scraping the bottom of the pan to loosen the brown bits. Reduce the heat and add the garlic, cooking for 1 minute; stirring constantly.
  • Sprinkle with flour. Stir and cook for 2 minutes.  Slowly pour in the chicken broth stirring until smooth. Whisk in the heavy cream.  Add the pork chops back to the skillet and simmer for 5 minutes or until the internal temperature reaches 145 degrees turning the pork chops several times to coat them with the gravy.  Garnish with fresh thyme leaves and serve promptly.