Smothered Pork Chops

What you need

Ingredients

• 1 Tbsp vegetable oil ($0.04)
• 4 pork center-cut loin chops (boneless, $4.00*)
• ¾ tsp salt (divided, $0.03)
• ½ tsp black pepper (freshly cracked, (divided) $0.08)
• ½ tsp paprika ($0.02)
• ¼ cup all-purpose flour ($0.04)
• 1 yellow onion (sliced, (2 cups) $0.74)
• 2 Tbsp butter ($0.23)
• 2 garlic cloves (minced, (1 Tbsp) $0.12)
• 1 cup chicken broth ($0.13**)
• ¼ cup heavy cream ($0.33***)
• ¼ tsp dried thyme ($0.03)

In the correct order

Instructions

1. Gather and prepare all ingredients.
2. Heat the oil in a medium cast-iron over medium-high heat. Pat the pork chops dry with paper towels and season evenly with ¼ tsp salt, ¼ tsp pepper, and paprika.
3. Sprinkle the flour on a plate and dredge the pork chops in the flour. Reserve the remaining flour to make the roux.
4. Once the pan is hot, gently place the pork in the cast-iron. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the pan and set them aside on a plate while you make the sauce.
5. Turn the heat to medium, and add the onions, stirring occasionally. Cook until they start to brown, for about 5 minutes.
6. Melt the butter and add the garlic. Cook for 1 minute.
7. Sprinkle in 2 Tbsp of the reserved flour and cook for 1 minute.
8. Add the chicken broth, heavy cream, thyme, and remaining salt and pepper. Cook until it thickens, for about 5 minutes.
9. Return the pork and any juices to the skillet to warm it through.