Instructions

• 1 Using a paper towel, pat dry the pork chops on both sides. Season the chops with salt and pepper, along with the granulated garlic and paprika on all sides. Massage the spices into the meat and set aside.
• 2 ADd the flour to a shallow dish or plate. Dip each chop into the flour, coating it well on all sides, and then shake off the excess. Add the floured chops to a small baking sheet and repeat until all chops are coated in flour. Do not discard the flour, set it aside.
• 3 In a large skillet over medium heat add the butter and olive oil. Once the butter begins to sizzle, gently swirl the pan to coat the bottom. Add teh chops to the skillet. Careful not to overcrown the pan, cook in batches if needed. Cook the chops for 4 to 5 minutes per side, or until a nice brown crust appears. Then transfer to a clean baking sheet/platter and cover with foil.
• 4 Add the onions to the skillet and saute, stirring often. Allow the onions to break down adn caramelize until they reach a deeply golden brown color, about 15 minutes. Then add the garlic and contiue to cook for 1 minutes. Add the thyme and cook for another minute.
• 5 Sprinkle in 2 tbsp. of the reserved flour. Stir the flour into the onion mixture until all the fhlour begins to dissolve. The flour should absorb most, if not all, of the butter/oil left in the skllet.
• 6 Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the moxture start to thicken some, about 2 minutes.
• 7 Stir in the heavy cream to being the gracy together and allow the mixture to come up to a simmer Then taste the gravy and adjust the salt and pepper to your taste.
• 8 Add the the chops along with any juices on the platter and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10 to 15 minutes. The grav will thicken nicely, take on a deeper color, adn meld with the pork chop.
• 9 Remove from heat and let the dish cool for 5 minutes Serve immediately with egg noodles or mashed potatoes.