Smothered Pork Chops

– 8 ounces boneless pork chops – ▢½ cup all-purpose flour – ▢1 teaspoon kosher salt – ▢½ teaspoon ground black pepper – ▢½ teaspoon garlic powder – ▢½ teaspoon smoked paprika – ▢2 tablespoons olive oil – ▢1 onion diced – ▢2 cloves garlic minced – ▢1 cup low-sodium beef broth – ▢½ cup heavy cream room temperature


Pat Dry: Use paper towels to pat the boneless pork chops dry and get rid of any extra water.

To make the dredging mix, put the all-purpose flour, kosher salt, ground black pepper, garlic powder, and smoked paprika in a small bowl and mix them together using a whisk.

In a cast-iron pot or sauté pan over medium heat, heat the olive oil. Do this with the pork chops. Spoon the pork chops into the pan. Cook for three minutes on each side, or until they are very golden brown.

Sauté Onion and Garlic: Put the sliced onion in the same pan and cook it for about 5 minutes, until it turns clear.

To make the sauce, add the ¼ cup of flour that you saved and stir it into the onion and garlic mixture for 30 to 60 seconds. Slowly add the low-sodium beef broth while mixing all the time to keep the mixture from getting lumpy.

Add Cream and Worcestershire Sauce: Add the heavy cream and Worcestershire sauce and mix them together well. For more flavour, add chopped parsley.