Smothered Pork Chops

By Leite's Culinaria

Ingredients

4 (3 1/2 lbs total) bone-in pork chops (1- to 1 1/2-inches (25 to 36 mm) thick)
3 to 4 tablespoons store-bought or homemade Creole seasoning
1 1/2 teaspoons kosher salt
1 cup all-purpose flour (or substitute gluten-free flour)
2 teaspoons garlic powder
1/4 teaspoon chili powder
1/4 cup plus 3 tablespoons mild vegetable oil (divided)
2 (1 lb total) sweet onions (thinly sliced)
2 tablespoons (1 oz) unsalted butter
1 1/2 cups canned chicken broth or homemade chicken stock
1/4 cup heavy cream (or substitute dairy-free heavy cream)
Chopped fresh parsley (for garnish)

Prep Time15mins
Cook Time45mins
Servings4

Instructions

Season pork chops on both sides with Creole seasoning and salt.

In a shallow dish, mix flour, garlic powder, and chili powder. Dip seasoned pork chops in flour mixture, coating both sides thoroughly and shaking off excess. Reserve 2 tablespoons of seasoned flour.

In a large, heavy skillet over medium heat, warm 1/4 cup (60 ml) oil until shimmering. Working in batches, cook pork chops until golden, 4 to 5 minutes per side. Move to a plate.

Reduce heat to medium-low and pour in remaining 3 tablespoons (45 ml) oil. Add onions and cook until very soft and slightly caramelized, stirring occasionally, 20 to 25 minutes.

Add butter and let melt, then sprinkle in reserved seasoned flour. Stir to combine and cook until flour is no longer raw, about 1 minute. Stir in stock and cream and bring to a simmer. Allow to simmer, stirring occasionally, until sauce begins to thicken, about 5 minutes.

Return pork chops to skillet and simmer until pork is cooked through with an internal temperature of 145°F (63°C), 10 to 12 minutes more. Garnish with parsley.