Pork chops go so well with applesauce, but if you have a salty, savory, slightly creamy gravy your pork chops will go even better. The pork chops are lightly pan-fried so that the outside is crispy while the inside remains juicy. This is one of the best skillet dishes; it’s so tasty and simple. Spoon the sauce over some mashed potatoes, and everyone will be too busy eating to complain.
It starts with onions and garlic – two of the best ingredients. Cook the onions low and slow until they become caramelized, then add some garlic for more flavour. Once that’s done to perfection, add a paste of butter and flour. Add some broth at this point to thicken it all up.
10m prep time
45m cook time
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3-4 thick-cut bone-in pork chops (1 to 1 1/2 inches thick)
3/4 cup all-purpose flour, divided
3 tablespoons extra virgin olive oil
1 medium yellow onion, sliced
4 cloves garlic, minced
3 tablespoons unsalted butter
2 cups chicken broth
1/3 cup heavy cream
In a small bowl, stir together the salt, paprika, black pepper, garlic powder, and onion powder.
Season pork chops liberally with spice mixture on both sides.
Take 1/2 cup of the flour and spread out on a large plate or shallow dish. Dredge each pork chop in flour on both sides and shake off excess.
Place a large skillet over medium heat. Add olive oil. Once hot, brown pork chops until golden brown, about 5 minutes per side. Remove to a plate and set aside.
Add onion to skillet and cook until soft and starting to caramelize, 10-15 minutes. Add garlic and cook 1 minute more.
Push onion and garlic to one side of the pan and add butter to empty side. Once melted, mix remaining flour into butter.
Cook, stirring constantly, until golden, 1-2 minutes.
Gradually add chicken broth to flour mixture, whisking constantly. Once combined, stir together with the onions and garlic, scraping up any browned bits from the bottom of the pan.
Bring to a boil, then reduce heat and let simmer until thick, about 15 minutes.
Reduce heat to low and whisk in heavy cream. If sauce is too thick, you can thin with addition cream or chicken broth.
Nestle pork chops in sauce, cover, and cook until a meat thermometer registers at least 145°F in the thickest part of the pork chop. This should take between 15 and 25 minutes depending on the size of your chops.
Season to taste with salt and pepper and enjoy!