Step 1

Stir garlic powder and chili powder into flour.

Step 2

Dry pork chops with a paper towel, season with salt and pepper then dip in flour. Cover generously with flour. Set aside 2 tablespoons of extra seasoned flour.

Step 3

Heat skillet and a couple tablespoons of vegetable oil over medium high heat.

Step 4

When oil is hot add pork chops, cover with a lid and cook 4 to 5 minutes.

Step 5

When pork chop is white half way up the side flip and cook another 4 to 5 minutes. Use a digital meat thermometer and insert in the side to the center of the pork chop. When the thermometer reads 145°F set pork chops aside on a plate and cover with foil.

Step 6

Turn heat to medium low and add remaining oil and onions. Season with salt and pepper. Cover and stir occassionally until caramelized, about 10 minutes.

Step 7

Create an opening in the center and add butter. Stir onions into butter and then sprinkled the reserved 2 tablespoons of flour into the onions to coat them a bit. Cook until flour is no longer white.

Step 8

Add chicken stock and heavy cream or milk and heat on medium heat. Leave uncovered and stir occassionally until sauce is reduced and reaches desired serving consistency. Add pork chops to skillet to warm and serve out of the skillet and enjoy!