Ruth’s Chris Smothered Pork Chops with Creamy Gravy

Instructions:

1. Season the pork chops generously on both sides with salt, black pepper, garlic powder, and onion powder.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the pork chops for 3 to 4 minutes per side, until deeply golden. Remove from the skillet and set aside.
4. In the same skillet, melt the butter. Add the sliced onions and cook over medium heat for about 10 minutes, stirring occasionally, until soft and caramelized.
5. Add the minced garlic and cook for about 30 seconds, until fragrant.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
7. Stir in the heavy cream, sour cream, Worcestershire sauce, and dried thyme until smooth.
8. Return the pork chops to the skillet, spooning the gravy over the top.
9. Cover and simmer on low for 15 to 20 minutes, until the pork is tender and cooked through.
10. If a thicker gravy is desired, stir in the cornstarch slurry and simmer for 2 to 3 minutes, until thickened.

Variations :

• Use boneless pork chops for a slightly quicker cooking time.
• Add sautéed mushrooms to the gravy for extra richness.
• Replace thyme with rosemary for a bolder herbal flavor.

Tips :

• Do not overcook the pork chops; gentle simmering keeps them juicy and tender.
• Let the pork rest in the gravy off the heat for a few minutes before serving to deepen the flavor.
• Serve immediately, as the gravy thickens as it cools.