2poundsbone-in, thick-cut, pork chops (4-6 depending on how large they are)
2medium sweet onions, sliced into ¼ -inch half-moons
3clovesgarlic, thinly sliced
2cupsreduced-sodium chicken broth
4-6sprigs fresh thyme
Season the pork chops liberally with salt and pepper.
Melt the butter in a skillet over medium-high heat. Place the pork chops in the pan and sear until a nice golden crust forms, about 3-4 minutes per side (cook in batches if necessary). Remove the pork chops from the pan and set aside on a plate.
Reduce the heat to medium and add the onions, mushrooms, and garlic. Sauté until tender, caramel in color, and glossy, about 10 minutes.
Add the flour, cook and stir for 2 minutes. The onions will become very thick as the flour and juices form a paste.
Add ½ cup chicken broth and stir, scraping any browned bits from the bottom of the pan as you go. When the sauce thickens, add another ½ cup of broth, and stir. Continue this until you’ve used all of the broth. Increase heat to medium-high if necessary during this process to maintain a simmer.
Lower heat to medium-low, add the heavy cream, and stir to combine.
Return the pork chops to the pan and nestle into the sauce, overlapping if necessary. Add thyme sprigs, cover the pan, and simmer on medium-low heat until the pork is cooked through about 10-15 minutes. The internal temperature should reach 145°F.
Remove thyme stems, serve with gravy spooned over the top.
Substitute boneless pork chops, if desired. They won't be quite as tender as bone-in but are still a good alternative. Always use thick-cut pork chops for this recipe. Thin pork chops will dry out too quickly.
Omit the mushrooms if you're not a fungi fan. Finely diced carrots work well, too. Stir in green peas right before serving.
Lactose free: Sauté the pork in olive oil and omit the cream. The sauce is delicious without it, too.
Instead of thyme, stir in tarragon, rosemary, sage, or oregano.