First, pat the pork chops dry then lightly season with seasoning salt. On a plate, mix together flour and seasoning salt.
Now, in a pot or deep pan, add a little oil on a medium-high heat.
Flour the pork chops on both sides and shake off the excess. Then, place in the heated oil and sear both sides until golden brown. Remove from pan afterwards. Do not try to cook them all the way.
When the pork chops are seared, toss in the onions. Allow them to cook while deglazing the pan with the bits left from the pork chops. Once they are soft and translucent lower the heat to medium.
Toss in the butter and allow it to melt. Then add in the flour and whisk to make a roux. Cook the flour until it turns to a milk chocolate color and smells nutty.
Immediately pour in the chicken broth. Crumble the chicken bouillon cube into the gravy and toss in the sprigs of thyme.
Add the pork chops back in and lower the heat to barley a simmer. Cover the pot or pan and allow the pork chops to cook through. This may take 10-15 minutes.
When they are done, remove them and stir in the heavy cream. You do not have to take them out but it makes stirring easier.
Plate the smothered pork chops with a side dish of choice and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Smothered Pork Chops
Tried this recipe?Leave a rating and comment, thank you