Ingredients:

4 pork chops, bone-in
1 cup regular flour
1 paprika teaspoon
a half teaspoon garlic powder
a half teaspoon onion powder
Season with salt and pepper to taste.
four tbsp vegetable oil
1 medium onion, thinly sliced
2 cups broth (beef or chicken)
a half-cup of milk
Optional garnish: chopped fresh parsley
Instructions:

To make the pork chops, combine the flour, paprika, garlic powder, onion powder, salt, and pepper in a small basin.
Shake off any extra seasoned flour mixture from each pork chop.
Brown the pork chops in a large skillet over medium-high heat with the vegetable oil.
Brown the pork chops for 3-4 minutes on each side, or until they’re beautifully browned. Set the pork chops aside after removing them from the skillet.
Sauté the Onions: Place the cut onions in the same skillet. Cook for 5 minutes, or until they are soft and transparent.
Make the Gravy:
Any remaining seasoned flour mixture should be sprinkled over the sautéed onions. Cook for another minute or so, stirring constantly.
Pour in the beef or chicken broth gradually, stirring frequently to avoid lumps.
Bring the mixture to a boil and continue to cook for another 2-3 minutes, or until the gravy thickens.
Return the Pork Chops: Return the browned pork chops to the skillet, topping with gravy.
Reduce the heat to low, cover the skillet, and leave the pork chops to cook for 20-30 minutes, or until done. Internal temperature must be at least 145°F (63°C).
Add the milk and stir to make a creamy sauce. Simmer for another 5 minutes.
Serve the covered pork chops with the gravy and, if preferred, a garnish of fresh chopped parsley.
This dish is frequently served with mashed potatoes, rice, or other sides of your choosing. It’s a warm and comfortable meal that’s ideal for a family dinner. Smothered Pork Chops, please!