1️⃣ Season the Pork
Pat the pork chops dry. Sprinkle both sides with salt, pepper, paprika, and garlic powder.
2️⃣ Sear the Pork Chops
Heat the oil in a large skillet or Dutch oven over medium-high heat.
Brown the chops for 3–4 minutes per side until they develop a deep golden crust.
Remove and set aside.
3️⃣ Cook the Onions & Garlic
Using the same pan, add the sliced onions. Cook for about 5 minutes until soft and lightly caramelized.
Stir in the minced garlic and cook for an additional minute until fragrant.
4️⃣ Make the Gravy
Add the flour to the pan and stir until it coats the onions.
Slowly whisk in the chicken broth, ensuring the mixture becomes smooth.
Pour in the cream, add the thyme and butter, and let the gravy simmer for around 5 minutes until it begins to thicken.
5️⃣ Add Potatoes & Pork
Nestle the potatoes into the creamy sauce.
Place the browned pork chops on top and spoon a bit of gravy over each one.
6️⃣ Simmer Until Tender
Lower the heat, cover the pan, and cook for 25–30 minutes.
Stir occasionally, cooking until the potatoes are soft and the pork reaches an internal temp of 145°F (63°C).
7️⃣ Finish & Serve
Top everything with chopped parsley.
Serve warm with plenty of that delicious gravy spooned over each plate.
