Pat the pork chops dry. Season both sides with onion powder, garlic powder, salt, and pepper. Lightly dredge in flour, shaking off excess.
Sear the Chops:
Heat oil or butter in a large skillet over medium-high heat. Sear pork chops for about 3-4 minutes per side, until golden brown. Remove and set aside.
Cook the Onions:
In the same pan, add sliced onions. Cook for 5–7 minutes, stirring often, until soft and golden. Add minced garlic and cook for another 30 seconds.
Make the Gravy:
Sprinkle in 2 tablespoons flour and stir to coat the onions. Slowly whisk in the chicken broth until smooth. Add thyme, paprika, salt, and pepper. Simmer for 5 minutes until thickened.
Smother the Chops:
Return pork chops to the skillet, nestling them into the gravy. Cover and simmer on low heat for 10–15 minutes, or until pork is cooked through (internal temp of 145°F/63°C).
Optional Finish:
For an extra-rich sauce, stir in a splash of heavy cream before serving.
Serving and Storage Tips
Pat the pork chops dry. Season both sides with onion powder, garlic powder, salt, and pepper. Lightly dredge in flour, shaking off excess.
Sear the Chops:
Heat oil or butter in a large skillet over medium-high heat. Sear pork chops for about 3-4 minutes per side, until golden brown. Remove and set aside.
Cook the Onions:
In the same pan, add sliced onions. Cook for 5–7 minutes, stirring often, until soft and golden. Add minced garlic and cook for another 30 seconds.
Make the Gravy:
Sprinkle in 2 tablespoons flour and stir to coat the onions. Slowly whisk in the chicken broth until smooth. Add thyme, paprika, salt, and pepper. Simmer for 5 minutes until thickened.
Smother the Chops:
Return pork chops to the skillet, nestling them into the gravy. Cover and simmer on low heat for 10–15 minutes, or until pork is cooked through (internal temp of 145°F/63°C).
Optional Finish:
For an extra-rich sauce, stir in a splash of heavy cream before serving.
Serving and Storage Tips
