Pork Chops in Gravy

Prep Work:

1. Sprinkle each side of the pork chops with salt and let them sit out for 30 minutes or so. This will give the salt a chance to penetrate through the meat and flavor it. It will also make them juicier. A light sprinkling is fine as the gravy also has plenty of flavor.Cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
2. Meanwhile, combine flour, garlic powder, onion powder, and paprika on a plate and stir to combine.
3. Combine the chicken broth, beef bouillon, soy sauce, and seasonings for the gravy. Stir to combine and set aside.

Sear the Pork Chops

1. Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
2. Heat olive oil in a large pan over medium-high heat. Sear 2 pork chops at a time for about 2 minutes per side, until nice and golden. Optional: Use kitchen tongs to hold up the pork chops and sear the fat around the outside if using bone-in. Add a splash more olive oil or decrease heat slightly as needed during searing. Set pork chops aside.
3. Clear any black remnants from the pan but leave as much brown “fond” as you can, as this will create a more flavorful sauce.

Prepare the Gravy.

1. Melt butter in the same pan over medium heat. Add the flour and whisk to combine with the butter. Continue to whisk for about 2 minutes, until you can no longer smell the flour.
2. Add the chicken broth mixture (from step 3 of prep work) in small splashes, whisking continuously to incorporate. Don’t add it too quickly or the roux will break and the sauce won’t be as thick. Add the half and half in the same manner.
3. Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
4. Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.
5. Reduce heat to medium-low, add the pork chops back to the skillet, and spoon the sauce on top.
6. Cover and let the pork chops cook for 10 minutes, if possible, use kitchen tongs to flip them halfway through.
7. Turn off heat, leave the cover on, and let the pork rest in the skillet for 5 minutes. They're ready to serve when the internal temperature reads 145°.
8. Serve with mashed potatoes and roasted carrots or green beans.