Cream is the final silky touch and at that point, you can nestle the pork chops back in the sauce to finish cooking through. A meat thermometer is really the best way to go with pork – let them get up to 145°F before you pull everything off the heat.
Ingredients
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3-4 thick-cut bone-in pork chops (1 to 1 1/2 inches thick)
3/4 cup all-purpose flour, divided
3 tablespoons extra virgin olive oil
1 medium yellow onion, sliced
4 cloves garlic, minced
3 tablespoons unsalted butter
2 cups chicken broth
1/3 cup heavy cream
Preparation
Continue Reading in next page
