Smothered Pork Chops
8 pork rib eye chops, cut ¾” thick
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 teaspoon onion powder
4 tablespoons vegetable oil
2 medium onions, halved then sliced
4 tablespoon all-purpose flour
2 cups chicken broth
In a small bowl, mix together salt, pepper, garlic powder, onion powder and Italian seasoning. Season pork chops on both sides with seasonings. Heat oil in a large skillet on medium-high heat until hot. Sear pork chops in hot pan on each side for about 2-3 minutes or until nicely browned (make sure to not overcrowd the skillet, sear in batches). Remove pork chops from pan to a plate. Add onions to hot pan, season with some salt and pepper and sauté for 2 minutes. Reduce heat to medium, then add flour to the onions. Stir to coat and continue cooking for 2-3 additional minutes, stirring occasionally.
Slowly add chicken broth to onions and stir until smooth and mixture begins to thicken. Taste for seasoning, then add more salt and pepper if necessary.
Preheat oven to 375-degrees F. Transfer pork chops to a 9 x 13-inch baking dish and cover with the gravy mixture. Bake 35 minutes or until the internal temperature of the chop reaches 140-145 degrees. Remove from oven and let rest 5 minutes. Serve with mashed potatoes or rice.