Smothered Pork Chops with Onion Gravy

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• 4 bone-in pork chopabout 8 oz, 1 inch thick
• 4 tbsp all-purpose flour
• 2 tbsp neutral oil
• 4 tbsp unsalted butter
• 2 cup yellow onionthinly sliced
• 2 cup chicken broth
• 1 tsp smoked paprika
• Kosher salt, black pepper and parsleyto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Season and dredgePat 4 pork chop dry, season with 1 tsp salt, 1 tsp smoked paprika and black pepper, then dust lightly with 2 tbsp of the flour.
2. 02Step 2 — Sear hardHeat 2 tbsp oil in a heavy skillet over medium-high heat (about 400°F). Sear the chops 3 minutes per side until crusted, then move to a plate. They will not be cooked through yet.
3. 03Step 3 — Soften the onionsLower the heat to medium, melt ¼ cup butter and add 2 cup sliced onion with a pinch of salt. Cook 8 to 10 minutes, scraping up the browned bits, until soft and amber.
4. 04Step 4 — Build the gravySprinkle in the remaining 2 tbsp flour and stir 1 minute, then whisk in 2 cup chicken broth. Simmer 3 minutes at about 200°F until it coats a spoon.
5. 05Step 5 — Smother and finishReturn the chops, spoon gravy over the top, cover and simmer gently 8 to 10 minutes until they read 145°F. Rest 5 minutes, then scatter with parsley.