🥩 Cast-Iron Pork Chops with Onion Gravy – Bubba’s Sunday Special

Ingredients

• 4 bone-in pork chops (about ¾ inch thick)
• Salt & pepper to taste
• 2 tbsp flour
• 2 tbsp butter + 1 tbsp oil
• 1 large onion, sliced thin
• 2 cups chicken broth
• ½ tsp thyme or sage (optional)

Directions

1. Season & Dredge: Pat pork chops dry. Sprinkle with salt, pepper, and dust lightly with flour.
2. Sear: Heat butter and oil in a cast-iron skillet over medium-high. Brown chops 3–4 minutes per side, then set aside.
3. Make the gravy: Toss onions into the same skillet and cook till soft and golden, about 10 minutes. Stir in 1 tbsp flour from the plate and cook a minute.
4. Add broth: Pour in broth while whiskin’ to smooth. Bring to a bubble, then reduce to a simmer.
5. Return chops: Nestle chops in the gravy, cover, and simmer 10–15 minutes, till tender.

Bubba’s Tips

• Don’t rush the onions — they make that gravy sing.
• Add a splash of cream if you want it richer than a preacher on Sunday.

Storage: Refrigerate up to 3 days. Reheat low and slow in the gravy.