Ingredients
4pork loin chops,bone-in, 1-inch thick
1tspkosher salt
½tspblack pepper,coarse ground
4tbspvegetable oil
1yellow onion,sliced
2garlic cloves,minced
2thyme sprigs,fresh
4tbspbutter
2tsbpflour
2cupschicken broth
½cupheavy cream
Preparation
Season the pork with the salt and pepper and add the vegetable oil to a cast iron skillet on medium high heat, searing on both sides for 4 to 5 minutes each side, until browned.
Remove the pork from the pan and add in the butter and onions, cooking well for about 15 to 20 minutes or until caramelized, stirring occasionally.
Add in the garlic and thyme, stirring for 1 minute until fragrant. Then, add in the flour and stir until it is fully absorbed before adding in the chicken broth and heavy cream. Whisk well.
Add the pork back into the pan, reduce the heat to medium-low and simmer for 10 to 15 minutes until the pork chops are tender and cooked through and the sauce has thickened and reduced by half.
