Instructions
1. Prepare the Pork Chops:
Preheat your oven to 375°F (190°C). Pat the pork chops completely dry with paper towels. This is key for a good sear. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Season both sides of the chops generously with this mixture. Lightly dredge them in the 2 tablespoons of flour, shaking off any excess.
2. Sear the Pork Chops:
Heat the oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. They do not need to be cooked through. Transfer the chops to a clean plate and set aside.
3. Caramelize the Onions:
Reduce the heat to medium. Melt the butter in the same skillet. Add the sliced onions and cook, stirring occasionally, for 6-8 minutes until they are soft, golden, and caramelized. Add the minced garlic and cook for another minute until fragrant.
4. Build the Gravy:
Sprinkle the 2 tablespoons of flour over the onions and garlic. Stir constantly and cook for 1 full minute to remove the raw flour taste. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then, whisk in the milk. Bring the sauce to a gentle simmer, stirring until it thickens slightly, about 3-5 minutes. Remove from heat and stir in the thyme. Taste and season with additional salt and pepper if needed.
5. Assemble the Dish:
Arrange the sliced potato rounds in a single layer on the bottom of the skillet. Pour about half of the prepared gravy evenly over the potatoes. Place the seared pork chops on top of the potato layer. Ladle the remaining gravy over the pork chops, ensuring everything is well-covered.
6. Bake:
Cover the skillet tightly with a lid or aluminum foil. Transfer it to the preheated oven and bake for 40-45 minutes, or until the potatoes are fork-tender and the pork chops have reached an internal temperature of 145°F (63°C).
7. Serve:
Carefully remove the skillet from the oven. Let it rest for 5 minutes. Spoon the abundant gravy from the bottom of the dish over the pork chops and potatoes. Garnish with freshly chopped parsley and serve immediately.
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