I use a cast iron pan for this, as it goes into the oven to finish cooking. This recipe is conglomeration of others that I’ve read, and now this is pretty much my favourite version. (Turn on your oven to preheat, 350 F)
3 bone in pork chops (comfortable fit in my pan)
Dredge the chops in a mixture of flour and herbs:
1/3 c flour
1 tsp salt
½ tsp pepper
1 ½ tsp garlic granules
1 tsp thyme leaves
Put the dusted chops in a preheated pan with olive oil (or other favourite oil) and brown on both sides. Medium high heat, as you don’t want to burn the flour.
When the chops are browned, remove to another plate. Now let’s make the gravy.
1 sliced medium onion
Another glug of oil, or a good pat of butter.
Saute the onions until soft.
Sprinkle tablespoon of the above flour mixture (assuming you have some left) into the onions, to make a roux.
Add a cup of water,
1 ½ tsp of beef oxo,
1 tsp of thyme, and
1/3 c white wine.
Stir until it begins to thicken. Reintroduce the chops into the pan with the gravy, spaced evenly apart. Place into the oven at 350 F for about 25 minutes but best to check internal temperature.