Ingredients
* Meat: 4 bone-in or boneless pork chops (1-inch thick).
* The Gravy:
* 1 large yellow onion, thinly sliced.
* 2 cups chicken or beef broth.
* 2 tbsp butter and 2 tbsp flour (for a roux).
* Fresh rosemary and thyme.
* Sides: 4 medium potatoes (quartered) and 4 carrots (cut into 1-inch pieces).
Instructions
* Roast Veggies: Toss potatoes and carrots with oil, rosemary, and thyme. Roast at 425°F (220°C) for 25–30 minutes until tender.
* Sear Pork: Season chops with salt and pepper. Sear in a hot skillet for 3–4 minutes per side until browned; remove from pan.
* Make Gravy: In the same pan, sauté onions until softened. Stir in butter and flour for 1 minute, then slowly whisk in broth. Simmer until thickened.
* Finish: Return chops to the gravy, cover, and simmer for 5–10 minutes until the internal temperature reaches 145°F (63°C).
