- 4 Thick Bone-In Center Cut Pork Chops (about 1½- inch thick)
- 2 Tsp. Kosher Salt
- ½ Tsp. Pepper
- ½ Tsp. Paprika
- 1 Tsp. Garlic Powder
- ¾ Cup All-Purpose Flour
- 3 Tbsp. Olive Oil
- 5 Tbsp. Butter (divided)
- 1 Large Sweet Onion (sliced)
- 2 Tbsp. Minced Garlic
- 1 Tbsp. Worcestershire Sauce
- 3½ Cups Chicken Broth
- Preheat oven to 350 degrees
- Season both sides of the pork chops with salt, pepper, paprika, and garlic powder. In a shallow dish, add flour and season with salt and pepper. Dredge both sides of each pork chop in the flour (reserve about 3 tbsp. of flour for the roux).
- In a large deep oven-safe frying pan or a cast iron skillet on medium heat, add olive oil and 3 tbsp. butter. Once the butter has melted, place pork chops in the pan and sear both sides until golden brown (about 5 minutes on each side). Then transfer the pork chops to a plate and set aside.
- Add onions into the same frying pan and sauté about 4 – 5 minutes, then add 2 tbsp. butter. Once the butter has melted, add the minced garlic and sauté the onions and garlic for another couple of minutes. Stir in 3 tbsp. flour and cook for about 4 – 5 minutes until golden brown (stirring continuously). Whisk in chicken broth and Worcestershire sauce and let simmer for a couple of minutes.
- Place the pork chops back into the frying pan with the onion gravy. Use a large spoon to coat the pork chops with the gravy. Then cover with a lid or aluminum foil and bake in the oven about 2 hours, or until pork chops are fall apart tender.
- Serve the pork chops smothered in the delicious onion gravy with creamy mashed potatoes, and greens….and enjoy.