Ingredients
- 4 boneless pork chops - room temperature
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup all purpose flour - reserve 2 tablespoon for the gravy
- 2 tablespoon salted butter
- 1 tablespoon olive oil
Gravy:
- 1 tablespoon salted butter
- 1 cup chopped yellow onion
- 4 minced garlic cloves
- 1 tablespoon fresh thyme - 1 teaspoon dried thyme
- 1 cup chicken broth
- ¾ cup heavy cream
Instructions
- Pat dry 4 boneless pork chops with paper towel. Let them sit at room temperature for 15 minutes before cooking.
- In a small bowl, mix together the dry rub spices: 2 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon ground black pepper.
- Sprinkle the seasoning mix over all sides of the 4 boneless pork chops. Rub it into the meat using a spatula or hands.
- Sprinkle ½ cup all-purpose flour (scoop 2 tablespoon flour out first to make the gravy with) on to a plate. Add the seasoned 4 boneless pork chops to the plate coating them on all sides with the flour. Shake off any excess and add to a separate plate.
- Heat a skillet over medium-high heat. Add 2 tablespoon butter and 1 tablespoon olive oil. Once the butter has melted and the pan is hot, add the seasoned pork chops in a single layer to the hot pan. Sear on each side for 3-4 minutes, until a crispy golden brown crust forms. Remove and transfer to a plate.
- In the same hot pan, add the extra 1 tablespoon butter. Once it has melted, add 1 cup chopped yellow onion and cook about 5 minutes, until the onions carmelize and get a little crispy.
- Stir in the reserved 2 tablespoon all-purpose flour and 1 tablespoon fresh thyme. Stir together to mix with the onions.
- Pour in 1 cup chicken broth and bring to a gentle simmer. Scrape off any crispy pieces from the bottom of the pan using a spatula (these add flavor). Cook for 1-2 minutes until the liquid thickens.
- Now add ¾ cup heavy cream and stir together.
- Add the 4 cooked pork chops back to the pan. Scoop the sauce over top of each one. Let everything gently simmer until the pork chops are heated through and fully cooked. You can use a meat thermometer to check for an internal temperature of 145°F. Once cooked, the pork chops are ready serve!
Nutrition Info
Calories: 486kcal | Carbohydrates: 20g | Protein: 34g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 891mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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