Thick bone-in pork chops covered in a plate-licking-good country gravy. This is comfort food!
- 1 cup flour
- 2 1/8 teaspoons salt (divided)
- 1 1/8 teaspoons black pepper (divided)
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 4 bone-in pork chops (about 1-inch thick, patted dry)
- 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
- Preheat the oven to 350°F.
- Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place the flour, 1 tsp. salt, 1/2 tsp. pepper, garlic powder, and paprika in a gallon-sized plastic storage bag. Seal and shake the bag to combine.
- Season the pork chops on both sides with 1 tsp. salt, 1/2 tsp. pepper. Place the pork chops in the food storage bag. Seal the bag and shake to thoroughly coat the pork chops in flour. Shake excess flour from pork chops prior to placing them on the skillet.
- Melt 1 Tbsp. 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.
- Repeat the searing step with additional 1 Tbsp. butter and the remaining pork chops. Do not discard the leftover flour in the bag.
- Bake the pork chops for 8-10 minutes on the middle rack of oven, until the meat reaches an internal temperature of 140°F. While the pork chops roast, make the sauce.
- Pro tip: Using boneless pork chops? Keep an eye on them, as they will cook faster than bone-in pork chops.
- Finely chop the onion.
- Wipe off the skillet and set it medium heat. Melt 2 Tbsp. butter and add the finely chopped onion. Cook, stirring frequently, for 3-4 minutes, until the onions are softened and lightly browned. Sprinkle 3 Tbsp. of the seasoned flour used to coat the pork into the skillet. Stir for 1 minute, coating the onions in a thick paste.
- Once the flour begins to smell toasty after about 1-2 minutes, pour the chicken broth into the skillet, stirring steadily. Continue to mix for 1-2 minutes, until the broth begins to bubble and thicken.
- 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.
- Remove the baking sheet from 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.
- Check to see that pork chops are done. Remove from oven or add time as needed.
- Plate the pork chops, spooning all of the sauce over the top, and serve immediately.
Matty 5 days ago
Delicious! I’d make it again!
Suzanne C. 5 days ago
YUCK! Too much flour...dijon was disgusting...I cannot get the taste out of my mouth it was so gross. 0 stars was more like it!
Ramesbottom 5 days ago
Outstanding! Will definitely make this again
Teresa L. 5 days ago
Sounds really good, however in reading the directions, I find that steps 13 and 14 are reversed.