Ingredients:

  • 4 large bone-in pork chops (approx. 900 g / 2 lbs total)
  • 180 g (1.5 cups) all-purpose flour, divided
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 60 ml (4 tbsp) olive oil or neutral oil
  • 60 g (4 tbsp) unsalted butter, divided
  • 1 large brown onion, finely diced
  • 3 cloves garlic, minced
  • 720 ml (3 cups) chicken or pork stock, low-sodium, warmed
  • 1 tsp Worcestershire sauce
  • ½ tsp dried thyme
  • Pinch of cayenne pepper (optional)
  • 60 ml (¼ cup) heavy cream (optional)

Instructions:

  1. Pat pork chops thoroughly dry using paper towels. Season both sides generously with salt and pepper.
  2. In a shallow dish, whisk together the 1 cup of flour, 2 tsp salt, 1 tsp pepper, garlic powder, and paprika.
  3. Lightly coat each pork chop in the seasoned flour, shaking off the excess. Reserve the remaining flour mixture; this will be used for the roux.
  4. Heat the olive oil and 1 tbsp of butter in the heavy-bottomed pan over medium-high heat until shimmering. Sear the chops in batches (do not overcrowd the pan), cooking for 3–4 minutes per side until deep golden brown. Focus on building a good crust and a rich 'fond' on the bottom of the pan.
  5. Transfer the seared chops to a clean plate and set aside.
  6. Reduce the heat to medium. Add the remaining 1 tbsp of butter to the pan. Add the diced onion and cook for 5–7 minutes until soft and translucent, scraping up the browned 'fond' from the bottom of the pan with a wooden spoon.
  7. Stir in the minced garlic and cook for 1 minute until fragrant.
  8. Sprinkle the reserved dredging flour (about 60g / ½ cup) over the vegetables. Whisk continuously for 2–3 minutes until the flour is fully incorporated and the mixture turns a light peanut butter brown. This forms the roux.
  9. Gradually pour in the warm stock, whisking vigorously to prevent lumps. Add the Worcestershire sauce and dried thyme. Bring the mixture to a simmer.
  10. Once the gravy has thickened slightly, carefully nestle the seared pork chops back into the pan, ensuring they are partially submerged in the liquid. Reduce the heat to low.
  11. Cover the pan tightly with a lid and simmer gently for 45–60 minutes. The low heat ensures the connective tissues break down, making the chops fall-apart tender.
  12. Check the internal temperature after 45 minutes. For truly 'smothered' tenderness, aim for 85°C–90°C (185°F–195°F).
  13. Stir in the optional heavy cream if using. Taste the gravy and adjust seasoning (salt and pepper) as needed. Spoon the gravy generously over the chops before serving.