Southern Boneless Pork Chops & Gravy

In a bowl, whisk together salt, paprika, black pepper, garlic powder, and onion powder.

Rub the mixture on both sides of each pork chop.

Pour all but 3 tbsp of flour (used later to thicken the gravy) into a shallow bowl or plate. Coat each side of the pork chop with flour.

Place a 12-inch cast-iron skillet over medium heat. Add the avocado oil.

Once the skillet is hot, brown the seasoned pork chops until golden brown on each side. Remove the pork chops to a cooling rack or plate.

Add the onion to the hot skillet and cook until caramelized about 10 minutes.

Add in the garlic and cook until fragrant, about 1 minute.

Push the onions to the outside edges of the skillet. Add in the butter and melt. Then add the flour and stir until the mixture is golden brown.

Slowly add in the chicken broth and whisk to remove the lumps.

Bring the onions back to the center of the pan and bring the mixture to a boil. Then reduce heat to medium-low and simmer until it begins to thicken (about 10 minutes).

Reduce heat further to low and whisk in the buttermilk. (You can add some water in if the mixture is too thick).

Gently add the pork chops back into the pan and cover, simmering on low until the chops are cooked through (reach an internal temp of 145 degrees).

Remove from heat and season with salt and pepper to taste. Transfer meat and gravy to a serving dish and enjoy!