Smothered Pork Chops

In a small bowl, combine kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika. Mix until well blended, then generously season both sides of the pork chops.

Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add the pork chops to the skillet and sear on both sides until browned, about 4-5 minutes per side.

Remove the pork chops from the skillet and set them aside on a plate. Lower the heat to medium. Add butter and sliced onions to the skillet. Sauté the onions for about 5-7 minutes, stirring occasionally to scrape up any browned bits from the bottom of the skillet.

Add chopped garlic to the skillet and cook for an additional minute until fragrant.

Sprinkle the flour over the onions and garlic, stirring continuously for about one minute to form a roux.

Slowly pour in the chicken broth, stirring to combine. Allow the mixture to cook for about 8-10 minutes, stirring occasionally, until it thickens slightly.

Stir in the heavy cream, and then return the pork chops to the skillet, ensuring they are covered with the gravy.

Cover and cook for an additional 3-4 minutes, until the pork chops reach an internal temperature of 145°F (63°C).

Remove the skillet from heat and serve the pork chops with the gravy.