Step-by-Step Instructions

1. Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.

2. Sear the Meat
Heat the oil in a large skillet or Dutch oven over medium-high heat.
Sear the pork chops for 3–4 minutes per side, until golden brown.
Remove from the pan and set aside.

3. Cook the Aromatics
In the same pan, add the sliced onions. Cook for about 5 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic and cook for another minute.

4. Make the Gravy
Sprinkle the flour over the onions and stir until everything is well coated.
Slowly whisk in the chicken broth until smooth, scraping up any brown bits from the pan.
Add the cream, thyme, and butter, then simmer for about 5 minutes until the gravy thickens.

5. Add Potatoes and Pork Chops
Nestle the potatoes into the gravy.
Return the pork chops to the pan, spooning some of the gravy over the top.

6. Simmer Until Tender
Reduce the heat to low, cover the pan, and simmer for 25–30 minutes.
Stir occasionally until the potatoes are fork-tender and the pork chops reach an internal temperature of 145°F (63°C).

7. Finish and Serve
Garnish with freshly chopped parsley and serve hot, with plenty of gravy spooned over each serving.