Smothered Pork Chops (Print Version)

# Ingredients:

→ For the Pork Chops

01 - 4 boneless pork chops, room temperature
02 - 2 teaspoons onion powder
03 - 1 teaspoon garlic powder
04 - 1 teaspoon salt
05 - 1/2 teaspoon ground black pepper
06 - 1/2 cup all-purpose flour (reserve 2 tablespoons for the gravy)
07 - 2 tablespoons salted butter
08 - 1 tablespoon olive oil

→ For the Gravy

09 - 1 tablespoon salted butter
10 - 1 cup chopped yellow onion
11 - 4 minced garlic cloves
12 - 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
13 - 1 cup chicken broth
14 - 3/4 cup heavy cream
15 - 2 tablespoons reserved flour from coating pork chops

# Instructions:

01 - Pat dry pork chops with paper towel. Let them sit at room temperature for 15 minutes before cooking.
02 - In a small bowl, mix together the dry rub spices: onion powder, garlic powder, salt, and ground black pepper. Sprinkle the seasoning mix over all sides of the pork chops. Rub it into the meat using a spatula or hands.
03 - Sprinkle all-purpose flour (after reserving 2 tablespoons for the gravy) onto a plate. Add the seasoned pork chops to the plate, coating them on all sides with the flour. Shake off any excess and place on a separate plate.
04 - Heat a skillet over medium-high heat. Add butter and olive oil. Once the butter has melted and the pan is hot, add the seasoned pork chops in a single layer. Sear on each side for 3-4 minutes, until a crispy golden brown crust forms. Remove and transfer to a plate.
05 - In the same hot pan, add the extra tablespoon of butter. Once melted, add chopped yellow onion and cook about 5 minutes, until the onions caramelize and get a little crispy.
06 - Stir in the reserved flour and fresh thyme. Stir together to mix with the onions. Pour in chicken broth and bring to a gentle simmer. Scrape off any crispy pieces from the bottom of the pan using a spatula. Cook for 1-2 minutes until the liquid thickens.
07 - Add heavy cream and stir together.
08 - Add the 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 (internal temperature of 145°F). Serve hot.

# Notes:

01 - Let pork chops come to room temperature before cooking for even cooking
02 - Use a meat thermometer to check for doneness (145°F internal temperature)
03 - Scraping the pan fond adds extra flavor to the gravy

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