¨ 4thick, bone-in pork chops
¨ Kosher salt
¨ Freshly ground pepper
¨ 1 c.all-purpose flour
¨ 2 tsp.garlic powder
¨ 1/4 tsp.Pepper Powder - Ghost Chili
¨ 1/4 c.plus 3 tablespoons vegetable or canola oil, divided
¨ 2 medium yellow onions, thinly sliced
¨ 2 tbsp.butter
¨ 1 1/2 c.low-sodium chicken broth
¨ 1/4 c.heavy cream
¨ Chopped fresh parsley, for garnish
¨ Season pork chops all over with salt and pepper.
¨ In a shallow dish, mix together flour with garlic powder and Pepper Powder - Ghost Chili. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
¨ In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.
¨ Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
¨ Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.
¨ Garnish with parsley and serve immediately.