A comforting dish featuring tender pork chops enveloped in a rich, creamy gravy served with perfectly cooked potatoes.
Ingredients
Scale:
4 bone-in pork chops (1-inch thick), preferably from the shoulder
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
4 medium-sized potatoes, peeled and cubed
2 tablespoons butter
1/4 cup chopped fresh parsley (for garnish)
Instructions
Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder. Allow them to marinate for at least 30 minutes or up to overnight in the refrigerator.
In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the cubed potatoes and cook for about 5-7 minutes until they begin to soften. Remove and set aside.
Reduce heat to medium. Add the flour, stirring to incorporate it into the remaining oil and drippings. Cook for about 1-2 minutes until light golden.
Slowly whisk in the chicken broth and bring to a simmer, allowing it to thicken for about 3 minutes.
Stir in the heavy cream, Worcestershire sauce, thyme, salt, and pepper. Let it simmer for another 2-3 minutes until thickened.
Return the pork chops and potatoes to the skillet, cover, and let cook on low heat for 15-20 minutes.
Remove from heat, stir in butter, garnish with parsley, and serve hot.
