Instructions:
1. In a small bowl, mix 2 teaspoons of salt, 2 teaspoons of paprika, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
2. Season both sides of pork chops with the spice mixture.
3. Coat the pork chops with 1/2 cup of all-purpose flour.
4. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
5. Brown the pork chops on both sides, then remove them from the skillet and set them aside.
6. In the same skillet, sauté 1 sliced medium yellow onion and 4 minced garlic cloves until softened.
7. Add 3 tablespoons of unsalted butter and let it melt.
8. Sprinkle the remaining 1/4 cup of all-purpose flour into the skillet, stirring to create a roux.
9. Gradually pour in 2 cups of chicken broth while stirring to avoid lumps.
10. Reduce the heat to low and return the pork chops to the skillet.
11. Cover the skillet and let it simmer for about 25-30 minutes or until the pork chops are tender.
12. Stir in 1/3 cup of heavy cream and let it heat through.
1. In a small bowl, mix 2 teaspoons of salt, 2 teaspoons of paprika, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
2. Season both sides of pork chops with the spice mixture.
3. Coat the pork chops with 1/2 cup of all-purpose flour.
4. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
5. Brown the pork chops on both sides, then remove them from the skillet and set them aside.
6. In the same skillet, sauté 1 sliced medium yellow onion and 4 minced garlic cloves until softened.
7. Add 3 tablespoons of unsalted butter and let it melt.
8. Sprinkle the remaining 1/4 cup of all-purpose flour into the skillet, stirring to create a roux.
9. Gradually pour in 2 cups of chicken broth while stirring to avoid lumps.
10. Reduce the heat to low and return the pork chops to the skillet.
11. Cover the skillet and let it simmer for about 25-30 minutes or until the pork chops are tender.
12. Stir in 1/3 cup of heavy cream and let it heat through.
