If sauce is too thick, you can thin with addition cream or chicken broth. Reduce heat to low and whisk in heavy cream.Bring to a boil, then reduce heat and let simmer until thick, about 15 minutes.Once combined, stir together with the onions and garlic, scraping up any browned bits from the bottom of the pan. Gradually add chicken broth to flour mixture, whisking constantly.Cook, stirring constantly, until golden, 1-2 minutes. Once melted, mix remaining flour into butter. Push onion and garlic to one side of the pan and add butter to empty side.Add onion to skillet and cook until soft and starting to caramelize, 10-15 minutes.Once hot, brown pork chops until golden brown, about 5 minutes per side. Place a large skillet over medium heat.Dredge each pork chop in flour on both sides and shake off excess. Take 1/2 cup of the flour and spread out on a large plate or shallow dish.Season pork chops liberally with spice mixture on both sides.In a small bowl, stir together the salt, paprika, black pepper, garlic powder, and onion powder.A meat thermometer is really the best way to go with pork – let them get up to 145☏ before you pull everything off the heat. ![]() Once that’s superbly fragrant, you’ll stir in a paste of flour and butter, followed by some chicken broth, which will thicken right up.Ĭream is the final silky touch and at that point, you can nestle the pork chops back in the sauce to finish cooking through. You’ll cook the onions low and slow until they’re starting to caramelize and then add some garlic into the pan. It starts with onions and garlic, as many great things do. You’ll sear them in a hot skillet in a little oil just until they’re brown on both sides – you don’t need to worry about them cooking through quite yet – and then set them aside while you start to build that gravy. First, you season the pork chops with a nice little spice mixture and dredge them lightly in some flour. It works best in a cast iron but any skillet will do. ![]() There’s no stovetop to oven transfer here – all the cooking happens in your skillet on your cooktop.
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