Ingredients 🛒
4 bone-in pork chops (1 inch thick)
2 tbsp olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 cup chicken broth
1/2 cup heavy cream
2 tbsp all-purpose flour
2 tbsp butter
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
1 lb baby potatoes, halved
Fresh parsley, chopped (for garnish)
Directions 👩🍳
Sear the Pork Chops:
Season pork chops with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until golden brown. Remove and set aside.
Cook the Onions:
In the same skillet, melt butter and add sliced onions. Sauté for 5-7 minutes until caramelized. Add garlic and cook for another minute.
Make the Gravy:
Sprinkle flour over the onions, stirring constantly for 2 minutes. Slowly pour in chicken broth and heavy cream, whisking until smooth. Add thyme, and season with salt and pepper. Simmer the gravy until it thickens, about 5 minutes.
Combine and Cook:
Return the pork chops to the skillet and nestle them into the gravy. Add baby potatoes around the pork chops, spooning some of the gravy over them. Cover and cook for 20-25 minutes over medium heat, or until the pork chops reach an internal temperature of 145°F and the potatoes are tender.
Garnish and Serve:
Sprinkle with fresh parsley and serve the smothered pork chops and potatoes with extra gravy on the side.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 520 per serving😋
