Ingredients:
- 4 pork chops, bone-in preferred
- 2 cups chicken broth
- 1/3 cup heavy cream
- 1/2 teaspoon each of onion powder and garlic powder
- 2 tsp paprika
- 3/4 cup all-purpose flour, divided
- 1 onion, sliced
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- Salt and pepper to taste
Instructions:
- In a small bowl, mix 2 teaspoons of salt, 2 teaspoons of paprika, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
- Season both sides of pork chops with the spice mixture.
- Coat the pork chops with 1/2 cup of all-purpose flour.
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
- Brown the pork chops on both sides, then remove them from the skillet and set them aside.
- In the same skillet, sauté 1 sliced medium yellow onion and 4 minced garlic cloves until softened.
- Add 3 tablespoons of unsalted butter and let it melt.
- Sprinkle the remaining 1/4 cup of all-purpose flour into the skillet, stirring to create a roux.
- Gradually pour in 2 cups of chicken broth while stirring to avoid lumps.
- Reduce the heat to low and return the pork chops to the skillet.
- Cover the skillet and let it simmer for about 25-30 minutes or until the pork chops are tender.
- Stir in 1/3 cup of heavy cream and let it heat through.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!