EFK Southern Smothered Pork Chops

Directions

1. Pat pork chops dry and season with salt, black pepper, garlic powder, and smoked paprika. Lightly dredge in flour and shake off excess. Heat a seasoned de Buyer 14-inch carbon-steel skillet over medium-high heat with enough high-heat oil to coat the cooking surface. Brown pork chops deeply on both sides, working in batches if necessary, then transfer to a plate. Reduce heat and add sliced onion to the same skillet. Cook until softened and richly browned. Add garlic and cook briefly, then add butter. Sprinkle in enough flour to form a light roux with the pan fat and cook briefly to remove the raw-flour taste. Gradually whisk in chicken stock, scraping up the browned fond. Stir in Worcestershire sauce and thyme. Return pork chops and accumulated juices to the skillet and simmer gently in the onion gravy until tender and safely cooked. Adjust gravy with additional stock as needed; it should coat the chops without becoming heavy or pasty. Taste and adjust seasoning. Serve with mashed potatoes or rice and green beans.