Smothered Pork Chops Patti Labelle

Instructions

1. Season the pork chops with salt, pepper, garlic powder, and onion powder on both sides, ensuring they are evenly coated with the seasoning.

2. In a large skillet over medium-high heat, warm the olive oil. Add the pork chops and sear them for about 3-4 minutes on each side until they are nicely browned. Remove the pork chops from the skillet and set aside.

3. In the same skillet, add the sliced onions and minced garlic. Sauté for a few minutes until they are soft and translucent.

4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

5. Return the pork chops to the skillet, covering them with the onion and garlic mixture. Reduce the heat to low, cover the skillet, and let the pork chops simmer for about 30-40 minutes until they are tender and cooked through.

6. Once the pork chops are cooked, remove them from the skillet and set aside.

7. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Pour the mixture into the skillet with the pan drippings, stirring constantly.

8. Allow the gravy to simmer and thicken for a few minutes until it reaches your desired consistency.

9. Return the pork chops to the skillet, spooning the gravy over the top to smother them completely.

10. Garnish with fresh parsley before serving to add a pop of color and freshness to the dish.