Smothered Pork Chops with Potatoes in Gravy

 Season the Pork Chops

• Pat chops dry and season both sides with salt, pepper, paprika, and garlic powder.

 Sear the Meat

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

 Cook the Aromatics

• In the same pan, add sliced onions. Cook for 5 minutes until soft and golden.
• Stir in garlic and cook for 1 minute more.

 Make the Gravy

• Sprinkle flour over the onions and stir to coat.
• Slowly whisk in chicken broth until smooth.
• Add cream, thyme, and butter. Simmer for 5 minutes until thickened.

 Add Potatoes & Pork Chops

• Nestle potatoes into the gravy.
• Place pork chops on top and spoon some gravy over the meat.

 Simmer Until Tender

• Cover and reduce heat to low.
• Cook for 25–30 minutes, stirring occasionally, until potatoes are fork-tender and pork chops reach an internal temp of 145°F (63°C).

 Finish & Serve

• Garnish with fresh parsley.
• Serve hot with extra gravy spooned over each plate.