Ingredients:

  • 4 Bone-In Pork Chops (about 3/4 inch thick, center-cut)
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup vegetable or canola oil
  • 1 large yellow onion, thinly sliced
  • 3 cups low-sodium beef or chicken broth

Instructions:

  1. Prepare the Chops: Pat the pork chops dry. In a shallow dish, combine the flour, 1 teaspoon of salt, black pepper, garlic powder, and paprika. Thoroughly dredge all four chops in the seasoned flour, ensuring a light, even coating. Set aside any remaining flour mixture.
  2. Sear the Pork: Heat the oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering. Carefully add the floured pork chops (in batches, if necessary). Sear for 2-3 minutes per side until deeply golden brown. This step activates the Maillard reaction. Remove the chops and set them aside.
  3. Build the Gravy Base (Fond and Roux): Reduce the heat to medium. Add the sliced onions to the remaining oil/fat in the skillet. Cook for 5-7 minutes until softened and translucent, scraping up any brown bits (the fond) from the bottom of the pan.
  4. Create the Roux: Sprinkle the remaining seasoned flour mixture over the onions and stir constantly for 1 minute to create a light roux and cook out the raw flour taste.
  5. Deglaze and Simmer: Slowly pour in the beef or chicken broth, stirring constantly to prevent lumps. Bring the gravy to a simmer. Add the remaining 1/2 teaspoon of salt. Taste and adjust seasoning as needed.
  6. Smother the Chops: Return the seared pork chops to the skillet, arranging them so they are mostly submerged in the gravy.
  7. Braise: Cover the skillet tightly. Reduce the heat to low (maintain a gentle simmer) and cook/braise (smother) for 45 minutes, or until the pork chops are fork-tender and falling apart.
  8. Serve: Serve the chops immediately, spooning the thick, velvety gravy generously over the top.