← Nouns Cooking · American

Ingredients

• 4 bone-in pork chops, about 2.5 cm thick
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• ¼ tsp Cayenne pepper (optional)
• 60 g Plain (all-purpose) flour
• 3 tbsp Vegetable oil
• 2 tbsp Butter
• 2 Onion, halved and thinly sliced
• 3 cloves Garlic, minced
• 400 ml chicken stock
• 1 tsp Worcestershire sauce
• ½ tsp Dried thyme
• 120 ml Double (heavy) cream
• 1 tbsp Parsley, chopped

Method

1. Mix the salt, pepper, paprika, garlic and onion powders and cayenne. Pat the chops dry and rub them all over with half the spice mix. Stir the rest into the flour, then dredge the chops and shake off the excess. Keep 2 tbsp of the seasoned flour.
2. Heat the oil in a large, deep frying pan over medium-high heat. Brown the chops for 3–4 min per side until golden. Move to a plate.
3. Lower the heat to medium, add the butter and onions and cook for 8–10 min, stirring and scraping the pan, until soft and golden. Add the garlic for 30 seconds.
4. Sprinkle in the reserved seasoned flour and stir for 1 minute, then slowly whisk in the stock, Worcestershire and thyme. Simmer for 2 min until it thickens.
5. Return the chops and their juices to the pan, spooning onions and gravy over them. Cover and simmer on low for 20–25 min, until the pork is tender and reaches at least 63°C (145°F).
6. Stir the cream into the gravy and heat for 2 min. Scatter with parsley and serve with rice, mashed potatoes or biscuits to soak it all up.

Tips

• Thin chops dry out when braised; choose thick bone-in ones, or cut the covered simmer to about 10 min.
• For dairy-free, skip the cream and finish the gravy with a splash more stock.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Taste of Home