👩🍳 Instructions
1️⃣ Season the Pork Chops
Pat the pork chops dry with paper towels. Generously season both sides with salt, pepper, paprika, and garlic powder.
2️⃣ Brown the Chops
Heat oil in a large skillet or Dutch oven over medium-high heat.
Sear each pork chop for about 3–4 minutes per side, until deeply golden.
Transfer to a plate and set aside.
3️⃣ Sauté the Aromatics
In the same pan, add the sliced onion. Cook for about 5 minutes, stirring occasionally, until softened and caramelized.
Add the minced garlic and cook for another minute.
4️⃣ Make the Gravy
Sprinkle the flour over the onion and garlic mixture. Stir well to coat.
Gradually whisk in the chicken broth, stirring until smooth and lump-free.
Pour in the cream, add the thyme and butter, and let simmer for 5 minutes, stirring occasionally, until thickened.
5️⃣ Add Potatoes and Chops
Tuck the potatoes into the gravy, ensuring they’re mostly submerged.
Place the pork chops on top and spoon a bit of the gravy over them.
6️⃣ Simmer to Finish
Cover the pan and reduce heat to low.
Cook for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender and the pork reaches an internal temperature of 145°F (63°C).
7️⃣ Serve It Up
Sprinkle with fresh chopped parsley.
Serve hot with a generous ladle of gravy over each plate.
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