Preparation Steps

• Season the pork chops with 0.5 teaspoon salt and pepper on both sides.
• Coat each pork chop evenly with the flour mixture seasoned with remaining salt.
• Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops for 3-4 minutes per side until golden. Remove and set aside.
• In the same skillet, add butter and sliced onions. Cook until onions are soft and caramelized, about 7 minutes.
• Stir in remaining flour from coating, cook for 1 minute. Gradually whisk in chicken broth and milk until smooth.
• Return pork chops to skillet, cover and simmer on low heat for 25 minutes until cooked through and gravy thickens.
• Serve hot, smothered with the onion gravy.