Smothered Pork Chops

In a heavy bottomed or cast-iron pan, heat the oil over medium-high heat.

In a shallow bowl whisk together the flour, salt, garlic powder, onion powder, paprika, and pepper.

Lightly dredge each pork chop in the flour mixture, shaking off the excess. Reserve the flour mixture.

Place the pork chops in the pan, careful to not over-crowd. You can do this in batches if needed. Sear each side of the pork chop for about 2 minutes or until nicely browned and seared. Remove to a plate and tent with foil to keep warm. They will not be cooked all the way through yet.

Reduce the heat to medium. In the same pan, melt the butter and add the onion and mushrooms. Sauté for 4-5 minutes or until softened. Add the garlic and 3 tablespoons of flour from the pork dredging. Stir for 2-3 minutes.While whisking, slowly pour in the broth followed by the cream and Worcestershire sauce until combined. Taste the sauce and add more salt and pepper, if needed. Add the pork chops back into the pan.

Once the mixture starts to simmer, reduce the heat to medium low and cook until the sauce has thickened and the pork chops are fully cooked to 145 F. Careful to not overcook the meat.

Serve over rice with a garnish of parsley, if desired.