Smothered Pork Chops

Instructions

1. 1

   Season and Dredge: Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika. Lightly dredge the chops in 1/4 cup of the flour, shaking off the excess.

2. 2

   Sear the Chops: Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until they develop a rich, deep brown crust. Remove the chops to a plate and set aside.

3. 3

   Caramelize the Onions: Lower the heat to medium. Add the sliced onions to the remaining pan drippings. Sauté for 10-12 minutes, scraping up any browned bits from the bottom, until the onions are soft, sweet, and deeply caramelized.

4. 4

   Make the Gravy: Push the onions to the side of the skillet and melt the butter in the center. Whisk in the remaining 1/4 cup of flour to create a roux. Cook for 2 minutes until it smells nutty.

5. 5

   Build the Sauce: Slowly pour in the broth, whisking continuously to prevent lumps. Bring the gravy to a gentle simmer and let it thicken slightly for about 5 minutes.

6. 6

   Smother and Simmer: Nestle the seared pork chops (and any resting juices) back into the onion gravy. Reduce heat to low, cover the skillet, and gently simmer for 35 to 40 minutes, until the pork is fork-tender and the gravy is thick and luscious.