SEASON bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy.
FRY chops in oil and butter to get the best, golden brown coating and flavours. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches.
REMOVE chops from the pan and tent with foil to keep warm so you can make your oven gravy!
onion gravy
SAUTÉ onion slices until soft and caramelized. This takes about 10 minutes. If the pan becomes too dry, add in about 1 tablespoon of chicken broth.
ADD garlic, thyme AND 1 tablespoon of the remaining flour to the pan. Cook the flour in the pan to toast it and dissolve it, which ensures your gravy doesn’t have a floury aftertaste.
POUR in some chicken broth, scraping up the browned bits from the bottom of the pan = FLAVOUR!
WHISK in the buttermilk or heavy (thickened) cream. If you don’t have buttermilk, mix 3/4 cup milk with 3 teaspoons white vinegar and let it sour for 5 minutes so it looks a bit curdled.
SIMMER and return your chops to the pan, then SMOTHER them in the sauce and let it all simmer together until the pork is completely cooked through and the gravy is beautifully thickened.
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