This is southern comfort food at it's very best. Serve up with some mashed potatoes. Rob said these were the best pork chops he had ever eaten.
Ingredients
2 thick bone in pork chops
1/2 cup flour
1 tsp garlic powder
1/8 tsp chili powder
veg oil
1 medium sweet onion, thinly sliced
1 clove garlic
1 tbsp butter
3/4 cup chicken broth
1/4 cup heavy cream
fresh parsley
Season pork chops all over with salt and pepper. In shallow dish mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 1 Tbsp seasoned flour.
In large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. Cook pork chops until golden, 4-5 minutes per side. Transfer to plate.
Reduce heat to medium low, add another 3 Tbsp oil, add onions and garlic. Season with salt and pepper and cook until soft and slightly carmelied, 15-20 minutes. Add butter and let melt, then sprinkle with reserved flour. Cook about a minute, then stir in chicken broth and cream. Bring to simmer and cook until sauce begins to thicken.
Return pork chops to pan and cook until chops are cooked through, about 10 minutes.
Side with mashed potatoes, garnish all with parsley and serve immediately.