I haven't made these yet, but they sound good.
Makes 4 servings
1 1/2 tsps kosher salt
1 1/2 tsps garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp apaprika
1/4 tsp ground corriander
1/4 tsp ground sage
4 pork chops (preferably bone in) 3/4 to 1" thick
1/2 cup all purpose flour
1/2 cup canola oil
1 sweet onion, such as Vidalia, julienned
2 cups low-sodium chicken broth
1 fresh rosemary sprig
Combine the salt, garlic powder, pepper, paprika, corriander, and sage in a small bowl. Rub about 1/4 tps of the seasoning over each pork chop. Reserve the remaining seasoning for the onion gravy) Spread 1/4 cup of the flour in a shallow dish. Dredge each pork chop in the flour.
Heat the canola oil in a heavy skillet over the medium-high heat. Add the pork chops and cook them until they are well browned, about 3 minutes per side. Transfer the pork chops to a paper towel-lined plate to drain.
Add the onion to the skillet (do not pour off any drippings) Cook until the onion is softened and beginning to brown, 7 to 8 minutes. Add the remianing 1/4 cup flour and cool, whisking continuely, until the mixture is thickened and golden brown. If the mixture seems too thick, add a few tablespoons of water. Add the chicken broth and whisk until smooth. Stir in the remaining seasoning . Bring the mixture to a boil over medium-high heat. Return the pork chops to the skillet and add the rosemary. Reduce the heat to a a simmer, cover, and cook until the pork is tender. About 1 minute.
