There’s no stovetop to oven transfer here – all the cooking happens in your skillet on your cooktop. It works best in a cast iron but any skillet will do. First, you season the pork chops with a nice little spice mixture and dredge them lightly in some flour. You’ll sear them in a hot skillet in a little oil just until they’re brown on both sides – you don’t need to worry about them cooking through quite yet – and then set them aside while you start to build that gravy.
It starts with onions and garlic, as many great things do. You’ll cook the onions low and slow until they’re starting to caramelize and then add some garlic into the pan. Once that’s superbly fragrant, you’ll stir in a paste of flour and butter, followed by some chicken broth, which will thicken right up.
Cream is the final silky touch and at that point, you can nestle the pork chops back in the sauce to finish cooking through. A meat thermometer is really the best way to go with pork – let them get up to 145°F before you pull everything off the heat.
