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Place a heavy-bottomed pot (I used a 10-inch cast iron skillet) on medium heat.
Season the pork chops with the garlic powder, paprika, salt and pepper to taste.
Drizzle 1 tablespoon of olive oil throughout the skillet.
Add the pork chops to the pan. Cook each side for 4-5 minutes until the pork reaches an internal temperature of at least 145 degrees. Use a meat thermometer. Cook time will vary based on the size of your pork chops.
Remove the pork chops from the pan. Set aside.
Add the butter and 1 tablespoon of olive oil to the skillet.
Once melted, add the onions and cook for 3-4 minutes until the onions become translucent and fragrant.
Add in the flour and stir.
Add the whipping cream, chicken broth, and garlic powder to the pan. Stir until the sauce thickens.
Add the pork chops back to the skillet with the gravy.