Smothered Pork Chops with Onion Gravy

• 2 pieces Bone-in pork chops, about 2.5 cm thick
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tsp Sweet paprika
• 30 g Unsalted butter
• 1 large Yellow onion
• 2 cloves Garlic
• 2 tbsp Plain flour
• 400 ml Chicken stock

1. Pat the pork chops dry, then season both sides with the salt, pepper and paprika. Slice the onion and crush the garlic.
2. Melt half the butter in a large frying pan over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until well browned, then transfer to a plate.
3. Reduce the heat to medium and add the remaining butter. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring, until soft and deeply golden.
4. Stir in the garlic for 30 seconds until fragrant. Sprinkle over the flour and cook for 1 minute, stirring so it coats the onions and absorbs the fat.
5. Gradually whisk in the chicken stock, scraping up the browned bits from the pan, and bring to a gentle simmer. Cook for 2 to 3 minutes until the gravy thickens enough to lightly coat the back of a spoon.
6. Nestle the pork chops back into the gravy along with any resting juices. Cover and simmer gently for 12 to 15 minutes, turning once, until the chops are tender and cooked through.

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