Smothered Pork Chops

Directions

1. Season pork chops on both sides with salt and pepper. In a shallow bowl, combine flour, Garlic rub and chili powder. Coat pork chops in flour, shaking off excess. (Reserve 2 tablespoons of seasoned flour).
2. In a large, heavy skillet over medium heat, heat olive oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to a plate and wipe the skillet, leaving a small amount to sauté, onions.
3. Reduce heat to medium-low and add onions (if there is no oil left, you may have to add up to 3 tablespoons). Season with salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add in the reserved flour and cook until the flour is no longer raw, about 1 minute. Add balsamic to deglaze the pan and slowly stir in chicken broth, breaking up any flour clumps. Add cream and bring to a simmer, until sauce begins to thicken.
4. Return pork chops to the pan and continue cooking until pork chops are cooked through, about 10 minutes more. Remove from pan, serve with sauce/gravy and garnish with parsley.