Preparation Steps

• Season pork chops with salt and pepper. Dredge in 1/2 cup flour, shaking off excess.
• In a large skillet, heat olive oil over medium-high heat. Brown the pork chops on both sides, about 3-4 minutes per side. Remove and set aside.
• In the same skillet, add onions and sauté until caramelized, about 5 minutes.
• Sprinkle the remaining 1/2 cup flour over the onions, stir to coat and cook for 1-2 minutes.
• Gradually stir in chicken broth, scraping up any browned bits. Bring to a simmer and cook until thickened.
• Return pork chops to the skillet, nestling into the gravy. Cover and simmer on low heat for 20-25 minutes or until the chops are cooked through and tender.
• Stir in heavy cream and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.