Smothered Pork Chops

Steps

1. 1

   In a shallow dish, combine a portion of the flour with salt and black pepper. Dredge each pork chop through the seasoned flour until evenly coated, shaking off any excess.

2. 2

   In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the sliced onions and sauté until they are soft and caramelized. Remove the onions from the pan and set aside.

3. 3

   In the same skillet, add the remaining butter and oil. Increase the heat slightly and add the pork chops. Fry for 4-5 minutes per side until a nice golden crust has formed and they are cooked through. Remove the chops from the pan and set them aside on a plate to rest.

   Start 4-minute timer
4. 4

   Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

   Start 1-minute timer
5. 5

   Stir the cooked onions back into the pan along with the remaining flour. Cook for 1-2 minutes to toast the flour.

   Start 1-minute timer
6. 6

   Gradually pour in the beef stock while stirring constantly to prevent lumps. Stir in a splash of heavy cream.

7. 7

   Add the Worcestershire sauce and Dijon mustard to the gravy for an extra boost of flavor. Simmer until the sauce has thickened to your liking.

8. 8

   Pour any resting juices from the plate of pork chops back into the gravy and stir to combine.

9. 9

   Return the pork chops to the skillet and smother them in the onion gravy before serving.