Sarah's Smothered Pork Chops in Rich Brown Gravy

• 4 bone-in pork chops, about 1 inch thick
• 1/2 cup all-purpose flour, divided
• salt, to taste
• black pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tbsp vegetable oil
• 2 tbsp butter, enough for richness
• 1 yellow onion, sliced
• 2 cups beef broth, warmed

1. 1

   Pat your pork chops completely dry with a paper towel. Season both sides generously with salt, black pepper, garlic powder, and onion powder, pressing the spices into the meat so they stick.

2. 2

   Dredge each chop in the flour, shaking off the excess so only a thin coat remains. Reserve about two tablespoons of that seasoned flour for later—we do not waste anything in this kitchen.

3. 3

   Heat the vegetable oil and butter in a heavy cast-iron skillet over medium-high heat. When the fat is hot and shimmering, sear the chops for about 4 to 5 minutes per side until they have a beautiful, deep golden-brown crust. Remove them to a plate, leaving the fat and the flavorful drippings in the skillet.

4. 4

   Turn the heat down to medium and toss in your sliced onions. Cook them slowly, stirring occasionally, until they soften and turn a nice caramel color, about 8 minutes. If you rush this part, you will miss out on that deep, sweet depth of flavor.

5. 5

   Sprinkle those reserved two tablespoons of flour over the onions and stir well to coat. Let that cook for about two minutes to get the raw flour taste out. Do not let the flour burn, but let it turn a nice light brown color.

6. 6

   Slowly pour in the warm beef broth while whisking constantly to prevent any lumps from forming. Bring the liquid to a gentle simmer, scraping up all those delicious browned bits from the bottom of the skillet.

7. 7

   Nestle the pork chops and any juices from the plate back into the gravy. Reduce the heat to low, cover the skillet, and let it simmer low and slow for about 25 to 30 minutes until the chops are melt-in-your-mouth tender and the gravy is thick enough to coat the back of a spoon.

8. 8

   Taste your gravy one last time right before serving, adjusting the salt and pepper if it needs a little lift. Bless it with a final turn of black pepper.

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