This Southern favorite has a history deeply rooted in the region’s culinary heritage. Originating from the need to make tougher cuts of meat tender and flavorful, this cooking method involved slow-cooking the pork chops in a seasoned gravy until they reached a melt-in-your-mouth perfection. These were the kind of pork chops that had the power to bring everyone together around the table, indulging in a meal that was not only comforting but also a way to connect and create lasting memories.
4 pork chops, bone-in preferred
2 cups chicken broth
1/3 cup heavy cream
1/2 teaspoon each of onion powder and garlic powder
2 tsp paprika
3/4 cup all-purpose flour, divided
1 onion, sliced
4 cloves garlic, minced
3 tbsp extra virgin olive oil
3 tbsp unsalted butter
Salt and pepper to taste
Instructions:
1. In a small bowl, mix 2 teaspoons of salt, 2 teaspoons of paprika, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
2. Season both sides of pork chops with the spice mixture
3. Coat the pork chops with 1/2 cup of all-purpose flour.
4. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
5. Brown the pork chops on both sides, then remove them from the skillet and set them aside.
6. In the same skillet, sauté 1 sliced medium yellow onion and 4 minced garlic cloves until softened.