Smothered Pork Chops and Gravy

INGREDIENTS:

4 bone-in pork chops, about 1-inch thick

Salt and pepper, to taste

1/4 cup all-purpose flour, for dredging

2 tablespoons vegetable oil

1 large onion, sliced

2 cups chicken broth

1/2 cup milk

Fresh parsley, chopped (for garnish)

DIRECTIONS:

Season the Pork Chops: Start by seasoning both sides of the pork chops with salt and pepper. Then, dredge them in flour, shaking off any excess.

Brown the Pork Chops: Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side, or until they are nicely browned. Remove the pork chops from the skillet and set aside.

Cook the Onions: In the same skillet, add the sliced onions and cook until they are soft and translucent, about 5 minutes.

Make the Gravy: Sprinkle the remaining flour over the onions and cook for 1-2 minutes. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly.

Simmer the Pork Chops: Return the pork chops to the skillet, nestling them into the gravy. Cover the skillet and reduce the heat to low. Simmer for about 25-30 minutes, or until the pork chops are tender and cooked through.

Garnish and Serve: Once the pork chops are cooked, remove the skillet from the heat. Garnish with chopped parsley and serve hot with your favorite sides.