Directions
1. In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder. Rub the seasoning mixture all over the pork chops.
2. Dredge each pork chop in flour, shaking off any excess.
3. In a large skillet, heat the vegetable oil over medium-high heat. Add the pork chops and cook until both sides are golden brown, about 3-4 minutes per side. Remove the chops and set aside.
4. In the same skillet, add the sliced onions and cook until they are softened and caramelized, about 10 minutes. Stir frequently to avoid burning.
5. Return the pork chops to the skillet. Pour in the chicken broth and heavy cream. Stir in the butter and fresh thyme leaves, if using.
6. Reduce the heat to low, cover the skillet, and let the pork chops simmer for about 30 minutes or until tender, stirring occasionally.
7. Serve the smothered pork chops hot, garnished with additional thyme if desired.
Variations & Tips
For a lighter version, you can use milk instead of heavy cream and reduce the amount of butter. If you’re a fan of mushrooms, add a cup of sliced mushrooms to the onions for an added depth of flavor. For a gluten-free option, use cornstarch instead of flour for the dredging process. You can also experiment with different herbs like rosemary or parsley for a slightly different aromatic touch.
Thanks for your SHARES!
Jeanine Pirro hits back at Robert DeNiro for his wokeness: “Talk when you have a building with your name in it”
A very light but totally satisfying dish! Will make again!
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