Ingredients:
4 bone-in pork chops
4 medium potatoes, diced
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 tablespoon flour (for thickening)
2 teaspoons thyme (fresh or dried)
1 teaspoon rosemary
Salt and pepper to taste
2 tablespoons butter
1 tablespoon parsley (optional, for garnish)
Instructions:
- Prepare the pork chops: Season the pork chops with salt, pepper, thyme, and rosemary. Heat olive oil in a large skillet over medium-high heat. Brown the pork chops on both sides, about 3-4 minutes per side. Remove them from the skillet and set aside.
- Cook the potatoes: In the same skillet, add the diced potatoes and cook them until they are golden brown, about 5-7 minutes. Season with salt and pepper to taste. Remove the potatoes and set aside with the pork chops.
- Make the gravy: In the same skillet, melt the butter and sauté the chopped onion and minced garlic until softened, about 3 minutes. Stir in the flour and cook for another 2 minutes, allowing the flour to brown slightly. Gradually add the chicken broth while stirring, followed by the heavy cream. Let the gravy simmer for 5-7 minutes until thickened.
- Combine the pork chops and potatoes: Return the pork chops and potatoes to the skillet. Coat them with the gravy and cover. Let everything simmer together for an additional 20-25 minutes, or until the pork chops are cooked through and tender, and the potatoes are fully cooked.
- Serve: Once done, garnish with fresh parsley and serve hot.
Presentation Notes:
This dish is perfect for a hearty family meal. The tender pork chops are enveloped in a rich, creamy gravy, paired with golden, soft potatoes. Serve it with a side of steamed vegetables or a crisp salad for a complete and satisfying meal. The combination of flavors and textures will leave everyone at the table craving more.