Ingredients

For the Pork Chops:

• 4 thick-cut bone-in pork chops (about 2.5 pounds)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon seasoned salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup all-purpose flour for dredging

• 4 tablespoons vegetable oil, divided

For the Onion Gravy:

• 4 tablespoons unsalted butter

• 2-3 large yellow onions, sliced into half-moons

• 4 cloves garlic, finely minced

• 3 tablespoons all-purpose flour

• 2 teaspoons fresh thyme leaves

• 3 cups chicken stock or beef broth

• 1/2 cup heavy whipping cream

• 2 tablespoons Worcestershire sauce

• 1/4 teaspoon Creole seasoning

• Salt and freshly ground black pepper to taste

Instructions

Prepare and Sear the Pork Chops:

1. In a small bowl, combine garlic powder, smoked paprika, onion powder, seasoned salt, and black pepper. Season both sides of pork chops generously with this mixture and let rest for 15 minutes.

2. Dredge seasoned pork chops lightly in flour, shaking off excess. Heat 2 tablespoons oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.

3. Sear pork chops for 3-4 minutes per side until golden brown and crispy. Don’t overcrowd the pan – work in batches if necessary. Remove chops to a plate and set aside.

Make the Onion Gravy:

4. Add butter and remaining oil to the same skillet, scraping up any browned bits from the bottom. Add sliced onions and cook over medium heat for 8-10 minutes, stirring frequently, until deeply caramelized and golden brown.

5. Add minced garlic and cook for another minute until fragrant. Push onions and garlic to one side of the pan.

6. Sprinkle flour over the onions and stir constantly until flour is completely absorbed and reaches a toffee color, about 5-8 minutes. This creates the roux base for the gravy.

7. Gradually whisk in chicken stock, scraping up any remaining browned bits. Add fresh thyme, Worcestershire sauce, and Creole seasoning.

Finish the Dish:

8. Bring the gravy to a boil, then reduce heat to medium-low. Return pork chops to the skillet, nestling them into the gravy and spooning onions over the top.

9. Cover and simmer for 25-35 minutes, or until pork chops reach an internal temperature of 145°F and the gravy has thickened to coat the back of a spoon.

10. Stir in heavy cream during the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed.

11. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley or thyme if desired.