• Pat the pork chops dry with paper towels to remove any moisture.
• Combine spices and rub into pork chops.
• Dredge each chop in the flour and shake off the excess. Set aside the remaining flour.
• Heat olive oil and butter in a heavy skillet over medium heat. Fry the pork chops on each side until dark golden.
• Remove pork chops from the pan and keep warm.

Gravy

• In the same pan, heat butter over medium heat.
• Add sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and caramelized, about 10 minutes.
• Add the garlic and rosemary; cook until fragrant, about 30 seconds.
• Add 2 Tbsp. of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
• Whisk in the heavy cream and simmer for 1-2 minutes until thick.
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes.