Equipment Needed
- Large skillet (cast iron or stainless steel, with a lid)
- Tongs
- Plate
- Whisk
- Cutting board and knife
- Measuring spoons and cups
Step-by-Step Instructions
I always start by bringing my pork chops to room temperature for about 20 minutes. This ensures they cook evenly. While they rest, I pat them very dry with paper towels—this is the secret to a good sear. I then season both sides generously with the salt, pepper, garlic powder, and paprika, and finally, I dredge them lightly in the flour, shaking off any excess. This flour coating will help form a golden crust and later thicken our gravy. I heat the olive oil or butter in my large skillet over medium-high heat until it shimmers.
Once the oil is hot, I carefully add the pork chops. I don’t crowd the pan; if necessary, I cook them in two batches. I let them sear, undisturbed, for 3-4 minutes per side until they develop a beautiful, golden-brown crust. Using my tongs, I transfer them to a clean plate. They will not be fully cooked through, and that’s perfect. At this stage, they’re just giving up their flavorful fond (those browned bits) to the pan, which is the foundation of our gravy. Trying to cook them through now would make them tough.
In the same skillet, with all those gorgeous browned bits, I add the sliced onions. I lower the heat to medium and cook them, stirring occasionally, for about 8-10 minutes until they are soft, golden, and sweet. This step cannot be rushed. In the last minute, I add the minced garlic and stir until fragrant. Next, I sprinkle the remaining dredging flour (about a tablespoon) over the onions and cook for one minute, stirring constantly. This cooks out the raw flour taste and creates our “roux.”(See the next page below to continue…)