Ingredients:
4 bone-in pork chops (about 1-inch thick)
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour, divided
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 cups chicken broth
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 cup buttermilk or heavy cream
Fresh parsley, chopped (for garnish)
Prepare the Pork Chops:
Season both sides of the pork chops with salt and pepper. Dredge them in 1/4 cup of flour, shaking off any excess.
Brown the Pork Chops:
In a large skillet over medium-high heat, heat the vegetable oil. Add the pork chops and cook for about 4-5 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside.
Sauté the Onion:
In the same skillet, add the sliced onion. Cook over medium heat for about 5 minutes, or until the onions are soft and translucent. Add the minced garlic and cook for an additional minute.
Make the Gravy:
Sprinkle the remaining 1/4 cup of flour over the onions and stir to combine. Cook for 2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, ensuring there are no lumps. Add the paprika and thyme. Bring the mixture to a simmer.
Simmer the Pork Chops:
Return the pork chops to the skillet, nestling them into the gravy. Cover and simmer over low heat for about 25-30 minutes, or until the pork chops are tender.
Finish the Sauce:
If the gravy is too thick, you can add a little more chicken broth to reach your desired consistency. Stir in the buttermilk or heavy cream and heat through. Adjust the seasoning with salt and pepper, to taste.
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