Ingredients
Scale
- 4 center-cut pork chops (1 to 1.5 inches thick, boneless)
- 4 cups cold tap water
- 6 tablespoons Diamond Crystal kosher salt (or 3 tablespoons table salt)
- 2 tablespoons brown sugar (optional, for brining)
- 1 teaspoon kosher salt (for seasoning)
- 1 teaspoon granulated garlic
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons avocado oil (or olive oil)
- 1 medium yellow onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour for dietary restrictions)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (or half and half)
- Optional: Store-bought pre-minced garlic, pre-cut onions
Instructions
- Quick Brine: In a bowl, mix water, kosher salt, and brown sugar (optional). Submerge the pork chops in the brine for 15-30 minutes.
- Seasoning: After brining, dry the chops and season both sides with the seasoning blend (salt, garlic, brown sugar, thyme, sage, paprika, black pepper, cayenne). Let them rest for 20 minutes.
- Sear Pork Chops: Heat oil in a skillet over medium-high heat. Sear the pork chops for 3-5 minutes per side until golden brown. Cook in batches if necessary.
- Make Gravy: In the same skillet, add butter and sauté chopped onion for 8-10 minutes. Stir in flour and cook for 1 minute. Gradually add chicken broth, whisking to prevent lumps. Stir in cream and any pork chop juices. Let the gravy simmer until thickened.
- Serve: Spoon the gravy over the seared pork chops and serve immediately.
Notes
- Ensure the chops are not overcrowded in the pan to achieve an even sear.
- For a smoother gravy, scrape the browned bits from the skillet as you add liquid.
- Adjust the seasoning to taste, especially if using store-bought broth.
- Prep Time: 15 minutes (plus 15 minutes for brining)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free