Smothered Pork Chops

Season. Pat the pork chops dry, then season both sides with seasoned salt and black pepper.

Dredge. Place ½ cup of the flour in a shallow bowl. Working with one chop at a time, dredge lightly in the flour and shake off the excess.

Sear. In a large cast iron or heavy-bottomed skillet, heat the oil (or bacon grease or butter) over medium heat. Fry the chops until golden brown on both sides, about 4 to 5 minutes per side, working in batches so you don't crowd the pan. Remove to a plate.

Cook the onions. Reserve 2 tablespoons of drippings in the skillet and discard the rest. Add the onions and sauté over medium-low heat until golden and soft, about 10 to 12 minutes. Add the garlic and cook for 1 more minute.

Make the gravy. Sprinkle the remaining ¼ cup of flour into the pan and stir for about 2 minutes. Add the thyme, then slowly whisk in the broth, scraping up the browned bits. Bring to a low simmer, then stir in the cream. Season with salt, pepper, and a pinch of cayenne or a dash of hot sauce if you like a little kick.

Smother and simmer. Return the chops to the skillet and reduce the heat to medium-low. Simmer until the gravy thickens and the chops reach 140 to 145°F, about 10 to 15 minutes. Stir in a little more broth if the gravy gets too thick.

Serve. Spoon the gravy and onions over the chops and garnish with fresh thyme. Serve over mashed potatoes, rice, or hot buttered biscuits.