Step by step

Method

4 steps

1. 1

   Pat 4 bone-in or boneless pork chops (¾–1 inch) dry. Season with salt, pepper, and ½ teaspoon garlic powder or paprika. Dredge lightly in ½ cup flour seasoned with salt and pepper; shake off excess. Slice 1–2 onions into half-moons; mince 3 garlic cloves. Have 2 cups chicken stock ready.

2. 2

   Heat 2–3 tablespoons oil or bacon fat in a wide heavy skillet over medium-high. Brown chops 3–4 minutes per side until deep golden; don't crowd — work in batches. Scoop to a plate (they'll finish in the gravy).

3. 3

   Lower heat to medium. Soften onions in the drippings 8–10 minutes until deep golden and sweet — add a splash of oil if the pan's dry. Garlic 30 seconds. Sprinkle in 2 tablespoons of the leftover dredging flour; stir 1 minute. Whisk in stock gradually, scraping browned bits, until you get a smooth gravy. Season with salt, lots of black pepper, optional thyme or a splash of Worcestershire. Nestle chops back in, spoon gravy over, cover, and simmer low 15–25 minutes until chops are tender (145°F+) and gravy coats a spoon.

4. 4

   Taste gravy — it should be savory, peppery, and onion-sweet. Serve over rice, mashed potatoes, or biscuits. You want tender smothered pork chops under silky onion gravy — not dry chops or pasty flour lumps.