Ingredients:
For the pork chops:
4 bone-in or boneless pork chops
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt & pepper, to taste
2 tbsp vegetable oil
1 1/2 cups chicken broth
1/2 cup heavy cream
For serving:
2 cups cooked white rice
4 buttermilk biscuits (homemade or store-bought)
Instructions:
1️⃣ Season & dredge pork chops: In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Coat each pork chop in the flour mixture, shaking off any excess.
2️⃣ Brown the pork chops: Heat vegetable oil in a large skillet over medium heat. Brown the pork chops on both sides, about 3-4 minutes per side. Remove and set aside.
3️⃣ Make the gravy: In the same skillet, whisk in the remaining flour from the dredging. Gradually add chicken broth and heavy cream, stirring constantly until smooth and thickened.
4️⃣ Simmer: Return the pork chops to the skillet, reduce the heat, cover, and let them simmer in the gravy for 20-25 minutes until cooked through and tender.
5️⃣ Serve: Spoon the pork chops and gravy over a bed of cooked rice. Serve with warm biscuits on the side.
Notes:
Add sautéed onions or mushrooms to the gravy for extra flavor.
Perfect with a side of green beans or collard greens!
Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Kcal: 600 per serving | Servings: 4