Ingredients
For the Pork Chops & Seasoning:
· 4 bone-in pork chops, about ¾ to 1-inch thick (bone-in adds more flavor)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried thyme
· 1 teaspoon paprika (smoked paprika is excellent here)
· Salt and black pepper to taste
· 2 tablespoons olive oil or vegetable oil
For the Gravy:
· 2 tablespoons unsalted butter
· 1 large yellow onion, thinly sliced
· 8 oz cremini or white mushrooms, sliced
· 2 cloves garlic, minced
· ⅓ cup all-purpose flour
· 2 cups low-sodium chicken broth
· 1 cup beef broth (or use all chicken broth)
· 1 teaspoon Worcestershire sauce
· 1 bay leaf (optional)
· ½ cup heavy cream, half-and-half, or whole milk
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat and Season: Preheat your oven to 325°F (165°C). Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear. In a small bowl, mix the garlic powder, onion powder, thyme, paprika, salt, and pepper. Rub this seasoning blend generously onto both sides of the pork chops.
Sear the Chops: In a large, oven-safe skillet (like cast iron or stainless steel), heat the olive oil over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a golden-brown crust forms. Do not crowd the pan; work in batches if necessary. Remove the chops to a plate and set aside.
Sauté the Aromatics: Reduce the heat to medium. Melt the butter in the same skillet. Add the sliced onions and mushrooms and cook for 8-10 minutes, stirring occasionally, until the onions are soft and caramelized and the mushrooms have released their water and started to brown.
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