Ingredients

Method

1. 1

   Generously season the pork chops on both sides with seasoning salt (Sazon).

2. 2

   In a shallow dish, combine the all-purpose flour with the same seasonings used for the pork chops (seasoning salt, garlic powder, paprika).

3. 3

   Dredge each pork chop in the seasoned flour, ensuring it's fully coated. Shake off any excess.

4. 4

   In a large, oven-safe skillet over medium-high heat, melt the butter and a splash of oil.

5. 5

   Carefully place the dredged pork chops in the hot skillet. Sear for 3-4 minutes on each side until golden brown.

6. 6

   Once seared, remove the pork chops from the skillet and set them aside on a plate.

7. 7

   In the same skillet with the remaining drippings, add the sliced onions. Sauté until they begin to soften.

8. 8

   Season the onions with crushed red pepper flakes and add the minced garlic. Cook for another minute until fragrant.

9. 9

   Sprinkle about 2 tablespoons of the leftover seasoned flour into the skillet with the onions to create a roux.

10. 10

    Whisk the flour into the onions and drippings until a paste forms, cooking for about a minute.

11. 11

    Slowly pour in the chicken stock while whisking continuously to break up any lumps and create a smooth gravy.

12. 12

    Stir in the heavy cream and fresh parsley.

13. 13

    Return the seared pork chops to the skillet, nestling them into the gravy. Pour any accumulated juices from the plate back into the skillet.

14. 14

    Cover the skillet with a lid.

15. 15

    Place the skillet in a preheated oven at 400°F (200°C) and bake for 15-20 minutes, or until the pork chops are cooked through and tender.

16. 16

    Carefully remove the skillet from the oven. The pork chops will be tender and smothered in a thick, rich gravy.

17. 17

    Serve the smothered pork chops over a bed of mashed potatoes. Enjoy