SMOTHERED PORK CHOPS

 Lee's Kitchen Tips:

You can make this recipe using trimmed chicken thighs for "Smothered Chicken".

4 center cut bone-in pork chops (about 1-inch thick)

½ t seasoned salt or sea salt

½ t fine ground black pepper

2 T avocado oil or peanut oil

2 T unsalted butter

1 medium yellow onion, cut in half & thinly sliced

2 cloves garlic, minced

¼ cup all-purpose flour

½ t onion powder

½ t paprika

1 ½ cups chicken broth or beef broth

¼ cup half-and-half or whole milk 

Pat the pork chops dry with a paper towel.

Season to taste with salt and pepper.

Heat a cast-iron skillet over medium-heat and add the oil. 

Add the pork chops and fry for 4 minutes on each side, until golden brown. 

Remove the pork chops and set aside. 

Reduce heat to medium and add the butter and sliced onion.

Sauté for 10 minutes over low heat.

Add the garlic and cook another minute.

In a small bowl, mix together the flour, onion powder, and paprika.

Sprinkle the flour mixture over the onion and garlic in the skillet.

Cook for another 2 minutes.

Add ¼ cup of the chicken broth and continue to stir and cook.

Add the rest of the broth and the half-and-half or milk.

Stir to combine.

Nestle the pork chops into the pan.

Cover with a lid and slowly simmer for 10 minutes or until internal temperature reaches 150 degrees F.  The temperature will continue to rise after you plate them. 

If the temperature goes above 170 degrees F, the pork chops will be too dry.

Serve with mashed potatoes and a green vegetable or salad.

Serves 2 to 4