Ingredients
- 4 bone-in pork chops about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
Instructions
- Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
- In the same skillet, add sliced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Sprinkle flour over the onions and garlic, stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
- Gradually pour in chicken broth while stirring continuously to prevent lumps. Bring to a simmer and let the sauce thicken slightly, about 2-3 minutes.
- Stir in heavy cream and return the pork chops to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until pork chops are cooked through.
- Serve the pork chops with the onion gravy spooned over the top.
