Ingredients
1 lb. bone in pork chops, about 1 inch thick
1 tsp. Kosher salt
1 tsp Ground black pepper
1 tsp. Onion powder
1 tsp. Garlic powder
2 tsp. creole seasoning
½ cup all purpose flour
1 cup vegetable oil
For the gravy
1 large onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 tsp. Beef bullion base
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon paprika
Chopped fresh parsley, for garnish
Directions
Step 1
Season the pork chops with seasonings listed on both sides.
2 tsp. creole seasoning
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp Ground black pepper
1 tsp. Kosher salt
1 lb. bone in pork chops, about 1 inch thick
Step 2
Dredge the pork chops in flour, shaking off any excess.
½ cup all purpose flour
Step 3
Heat the oil in a large skillet over medium-high heat.
1 cup vegetable oil
Step 4
Add the pork chops to the skillet and cook until browned on both sides, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
Step 5
For the gravy
Step 1
Add the onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
2 cloves garlic, minced
1 large onion, diced
Step 2
Sprinkle the flour over the onions and garlic and stir to combine.
½ cup all purpose flour
Step 3
Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
2 cups chicken broth
Step 4
Add W sauce, dried thyme, dried oregano, paprika, and cayenne pepper to the skillet and stir to combine.
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon Worcestershire sauce
2 tsp. Beef bullion base
Step 5
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes, or until the gravy has thickened.
Step 6
Return the pork chops to the skillet and spoon the gravy over them.
Step 7
Cover the skillet with a lid or foil and simmer for about 5-10 minutes.
Step 8
Garnish with chopped fresh parsley before serving.
Step 9
Enjoy!
