Smothered pork chop with gravy - Dekomfort

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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.
Meanwhile, combine flour, garlic powder, onion powder, and paprika on a plate and stir to combine.
Combine the chicken broth, beef bouillon, soy sauce, and seasonings for the gravy. Stir to combine and set aside.

Pat the pork chops completely dry. Dredge the Pork Chops in the flour mixture just before frying. This gives them a nice outer crust.
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.
Clear any black remnants from the pan but leave as much brown “fond” as you can, as this will create a more flavorful sauce.

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.
Add the chicken broth mixture + half and half 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.
Bring to a gentle bubble, then reduce to a simmer, stirring continuously.
Optional: Add 2-3 drops of Kitchen Bouquet to darken the color of the gravy.
Reduce heat to medium-low, add the pork chops back to the skillet, and spoon the sauce on top.
Cover and let the pork chops cook for 10 minutes, if possible, use kitchen tongs to flip them halfway through.
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°.
Serve with mashed potatoes and roasted carrots or green beans.

Pro Tips

I recommend bone-in pork chops as those are the most flavorful. Aim for nicely marbled meat that’s 1 to 1.5 inches thick for juiciest results.
Salt the meat and let it sit out of the fridge for about 30 minutes prior to cooking. The salt penetrates through the meat and flavors it while also locking in moisture for juicier results.
You may also choose to cover the pork with saran wrap and pound it with a meat tenderizer. This also helps to make it more tender.
Don’t be afraid to adjust the heat as needed during searing. Start with a hot skillet and reduce heat slightly if needed while the first batch cooks. (I have been known to set off the fire alarms, which can be avoided by simple temperature adjustments throughout cooking.)
Sear them in batches to allow the edges to get nice and crisp.
To control the sodium content: You can use unsalted butter and/or reduced sodium broth.