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Allow pork chops to rest at room temperature for 30-60 minutes. Preheat oven to 375° convection or 400° conventional.
These center cut chops are 1 1/2 inches thick and weigh 12 oz each. If there is a fat ring, trim it to 1/2 inch thick and slice it at about 1-inch intervals.
Season to taste with a seasoning salt and pepper.
Heat 2 tablespoons oil over medium-high heat. When shimmering add the seasoned pork chops.
Sear both sides of the chops for 2-3 minutes until gettings some nice browning.
Transfer to the preheated oven and cook until an internal temperature of 145°-150° - about 20-25 minutes. Total cooking time will be variable due to the thickness of pork and start temperature of the chops.
Remove from pan and tent lightly with foil while doing gravy phase.
Using gravy base, mix 2 cups of pork broth. You can also use chicken or vegetable broth. Whisk 4 tablespoons flour into one cup of broth.
Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while continuously whisking.
Continue to whisk until thickened about 2-3 minutes.