Smothered Pork Chops With Onion Gravy And White Rice

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American · 45 min · Pork · high-protein

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Ingredients

• 4 (7 oz each) bone-in pork chops
• 1 large, sliced yellow onions
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1 1/2 tbsp unsalted butter
• 1 1/4 tbsp canola oil
• 1 cup dry long-grain white rice
• 1 tbsp total salt, pepper, thyme and garlic powder

Method (tap to check — screen stays awake)

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until fluffy, then hold it covered off the heat.
2. Season the chops, dredge them lightly in half the flour, and sear in the oil for 3 minutes per side until a brown crust forms; move them to a plate.
3. Add the butter and onions to the same pan and cook 10 minutes, scraping the bottom, until the onions collapse and turn deep golden.
4. Sprinkle in the remaining flour and stir 1 minute, then whisk in the broth and cream until smooth.
5. Return the chops and any juices, cover, and simmer 12 minutes until the gravy is thick and the chops read 145F at the bone.
6. Spoon the onion gravy over the chops and serve on the rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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