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In the same skillet, add the sliced onions and sauté them over medium heat until they become soft and translucent, about 5 minutes. The caramelized onions will add sweetness to the gravy.
Add the garlic and sauté for another 1 minute, allowing the garlic to become fragrant.
Next, sprinkle in the flour and stir to combine with the onions and garlic. This will help thicken the gravy as it cooks. Cook for another 1-2 minutes to allow the flour to absorb the flavors.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the heavy cream for a smooth, rich texture and a touch of indulgence. Stir in the thyme, paprika, Worcestershire sauce, and soy sauce, and season with additional salt and pepper to taste. Allow the mixture to simmer for a few minutes, just until it thickens slightly.
Step 4: Smother the Pork Chops and Bake
Return the seared pork chops to the skillet, placing them in the gravy and making sure they’re covered by the sauce. If necessary, spoon some of the gravy over the pork chops to ensure they’re fully smothered.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the meat is tender. If you prefer your pork chops slightly more well-done, you can cook them a bit longer, but be careful not to overcook them to maintain their juiciness.
Step 5: Serve and Enjoy
Once the pork chops are cooked through, remove them from the oven. Let them rest for a few minutes before serving to allow the juices to redistribute. Serve the pork chops with a generous helping of the savory onion and cream gravy.
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