Thick bone-in pork chops covered in a plate-licking-good country gravy. This is comfort food!


  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons paprika
  • 4 bone-in pork chops (about 1” thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons butter (divided)
  • 1/2 yellow onion
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 1 teaspoon dijon mustard
  • 2 teaspoons hot sauce
  • salt
  • black pepper


  1. Preheat the oven to 350° F.
  2. Line a large baking sheet with parchment paper.
  3. Place the flour, salt, pepper, garlic powder, and paprika in a gallon-sized Ziploc bag. Seal and shake the bag to combine.
  4. Season the pork chops on both sides with salt and black pepper. Place the pork chops in the Ziploc bag. Seal the bag and shake to thoroughly coat the pork chops in flour.
  5. Melt 1 Tbs. of butter in a large skillet over medium-high heat. Place two pork chops in the skillet. Sear the pork for 2-3 minutes, undisturbed, until browned on the bottom. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the baking sheet.
  6. Repeat the searing step with an additional 1 Tbs. of butter and the remaining pork chops. Do not discard the leftover flour in the bag.
  7. Transfer the baking sheet to the middle rack of the preheated oven.
  8. Bake the pork chops for 8-10 minutes, until the meat reaches an internal temperature of 140° F. While the pork chops roast, make the sauce.
  9. Finely chop the onion.
  10. Set the skillet over medium heat. Melt the remaining 2 Tbs. of butter and add the finely chopped onion. Cook, stirring frequently, for 5-6 minutes, until the onions are softened and lightly browned. Sprinkle 3 Tbs. of the seasoned flour used to coat the pork into the skillet. Whisk for 1 minute, coating the onions in a thick paste.
  11. Once the flour begins to smell toasty, pour the chicken broth into the skillet, whisking steadily. Continue to whisk for 2-3 minutes, until the broth begins to bubble and thicken.
  12. Once bubbling, add the sour cream, dijon mustard, hot sauce, and additional salt and pepper, to taste. Whisk to combine. Allow the sauce to slightly reduce and thicken, whisking frequently, for 4-6 minutes.
  13. Remove the baking sheet to the oven. Transfer the pork chops to the skillet, and turn to coat in the sauce. Allow the pork chops to rest in the sauce for 2-3 minutes, until heated through.
  14. Plate the pork chops, spooning all of the sauce over the top, and serve immediately.
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