SMOTHERED PORK CHOPS — TENDER, JUICY & COVERED IN RICH ONION GRAVY

Pat pork chops dry.

Season both sides with salt, pepper, paprika, and garlic powder.

Lightly dredge each chop in flour, shaking off excess.

(Reserve a little flour for the gravy if needed.)

Heat oil or butter in a large skillet over medium-high heat.

Sear pork chops 3–4 minutes per side until golden brown.

They don’t need to be fully cooked yet.

Remove and set aside.

In the same skillet, add sliced onions.

Cook slowly until soft and caramelized (about 8–10 minutes).

Add garlic and cook 30 seconds.

Sprinkle in flour and stir well. Cook 1–2 minutes to remove raw taste.

Slowly whisk in chicken broth and milk.

Add thyme, salt, and pepper.

Simmer until thickened.

Return pork chops to the skillet.

Spoon gravy over the top.

Cover and simmer on low for 20–25 minutes, until pork is tender and cooked through (internal temp 145°F / 63°C).