Pork Chops and Gravy 

Flavorful, moist and tender pork chops served with gravy. This dish is comforting, just like my mother used to make. Serve the gravy over rice or mashed potatoes, for a delicious meal.

Ingredients

4 pork chops with the bone
salt and pepper to taste
1/2 c. flour
1/2 Tbs. garlic powder
1/2 Tbs. onion powder
1/2 tsp cayenne pepper (or less)
2 Tbs. oil
2 Tbs. butter

Gravy

1 Tbs. butter
1 onion, sliced thinly into half rings
4 garlic cloves, minced
1 Tbs. flour*
1/2 c. chicken broth
3/4 c. heavy cream
salt and pepper to taste

Directions

Season both sides of the pork chops with salt and pepper.

In a low sided dish or pan, combine flour, garlic powder, onion powder, and cayenne pepper.

Dredge both sides of the pork chops in the flour mixture, shaking off the excess flour.

Heat a cast iron skillet, melt the butter and oil over medium heat. Add the pork chops in a single layer. Cook until the underside is golden brown, then turn the pork chops over. Cook until the pork chops registers on a meat thermometer. Each side takes about 4 minutes to cook.

Remove the pork chops to a dish and cover to keep warm while you make the gravy.

In the same skillet you cooked the pork chops in, melt butter. Add onion slices. Cook the onions until they become carnalized. Stir them occasionally, so they do not burn on the bottom. This takes about 10 minutes.

Add the garlic and cook for another 30 seconds.

Stir in the flour. Cook and stir the flour, along with the onions and garlic, for about 2 minutes. This will remove the flour taste.

Pour in the chicken broth, whisking constantly.  Be sure to scrape off the bottom of the pan to remove the flavorful bits.  Simmer for 2 to 3 minutes, or until the mixture thickens.

Pour in the heavy cream. Stir until well blended.  Bring back to a simmer and allow the mixture to simmer for about 2 minutes, whisking often.  Season with salt and pepper to taste.

Return the pork chops to the skillet. Spoon some sauce over the top of the pork chops.  When the pork chops are warmed through, and the gravy is bubbly, it is time to serve and enjoy.

Serve over rice or mashed potatoes.

Notes

If you have extra flour from dredging the pork chops, use that instead for the gravy. That way, the flour is already seasoned, and it will not go to waste.