Treat the family with these juicy, pork chops smothered in onion gravy! Another favorite shared with us from a Zobel Family Farms customer.Source: Diethood
For the Pork Chops
- 1 pound Bone-in Pork Chops, 1-inch thick
- 1 teaspoon poultry seasoning or seasoning salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Onion Gravy
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- pinch of salt
- 3 cloves garlic, minced
- 1/2 tablespoon chopped fresh thyme
- 1/2 cup low sodium chicken broth
- 1/4 cup heavy cream
- chopped fresh parsley for garnish
- Season pork chops with seasoning salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter is melted. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If the skillet isn't big enough, cook the pork chops in batches. Transfer to a plate and keep covered.
- Return skillet to heat and add a tablespoon of butter; melt over medium heat. Stir in sliced onions and add a pinch of salt. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
- Add garlic and fresh thyme; continue to cook for 30 seconds. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan. Whisk in heavy cream and simmer for 1 minute.
- Return pork chops and all the pork juices to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened. Remove from heat; garnish with parsley and serve.
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