Ingredients:
- 4 bone-in pork chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Directions:
- Season the pork chops with salt, black pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
- In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 2 minutes.
- Gradually whisk in the chicken broth, heavy cream, dried thyme, and paprika. Bring to a simmer and cook until the gravy has thickened, about 5 minutes.
- Return the pork chops to the skillet, spooning some of the gravy over the top. Cover and cook on low heat for 20-25 minutes, or until the pork chops are tender and cooked through.
- Garnish with fresh parsley and serve hot with mashed potatoes or rice.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal per serving | Servings: 4 servings