Pat the pork chops completely dry with paper towels. Season both sides with salt and black pepper, then coat lightly in flour and shake off excess. Heat oil in a cast iron skillet over medium-high heat until it shimmers.
4 pieces bone-in pork chops, 0.33 cup all-purpose flour, 2 tablespoons oil, salt, black pepper
Sear chops for 3-4 minutes per side without moving them to create a deep golden crust that releases easily from the pan. Remove chops to a plate when both sides are browned.
4 pieces bone-in pork chops
Lower heat to medium-low and add butter to the same pan. Toss in sliced onions and cook for 8-10 minutes, stirring often, until they turn golden and soft. Add minced garlic and cook 1 minute more until fragrant.
2 medium onions, 3 cloves garlic, 3 tablespoons butter
Pour in chicken broth and scrape up all the browned bits with a wooden spoon. Bring to a simmer, then nestle the seared chops back into the pan. Cover and simmer for 10-12 minutes until the internal temperature reaches 145°F.
4 pieces bone-in pork chops, 2 cups chicken broth
Remove chops to a serving platter and tent with foil. Stir milk or cream into the gravy and simmer uncovered for 3-5 minutes until it thickens enough to coat the back of a spoon. Adjust salt to taste. Pour gravy over the chops and serve.
4 pieces bone-in pork chops, 0.5 cup milk or cream, salt
