Smothered Pork Chops with Onion Gravy

Ingredients

Quantities are for 4 servings.

• 4 each (about 2 lb) Bone-in pork chops
• 1/3 cup All-purpose flour
• 2 tbsp Olive oil
• 2 each Yellow onions
• 2 cloves Garlic
• 1 1/2 cups Chicken broth
• 1/2 cup Milk
• 1 tbsp Unsalted butter
• 1 1/2 cups White rice

Instructions

1. Cook the white rice according to package directions.
2. Pat the pork chops dry and season with salt and pepper, then dredge lightly in the flour, shaking off the excess (reserve the leftover flour).
3. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops 3 minutes per side, until browned but not yet cooked through. Remove to a plate.
4. Add the butter and thinly sliced onions to the skillet. Cook 8-10 minutes, stirring occasionally, until deeply softened and golden. Add the minced garlic and cook 1 minute more.
5. Sprinkle 2 tablespoons of the reserved flour over the onions and stir to coat. Slowly whisk in the chicken broth and milk, scraping up any browned bits, and simmer 3-4 minutes until thickened into a gravy.
6. Return the pork chops to the skillet, nestling them into the gravy. Cover and simmer 8-10 minutes, until the chops reach 145°F internally, then let rest 3 minutes in the pan before serving over rice with the onion gravy spooned on top.