2 large bone-in pork chops, about 1 inch thick
1 tsp. poultry seasoning
salt and freshly ground black pepper to taste
2 tbsp. vegetable oil
1 tbsp. butter
1 large yellow onion, sliced
3 cloves garlic, minced
1 tbsp. all-purpose flour
1 cups chicken broth
Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Bring sauce to a simmer. Place pork chops in an oven proof dish, pour sauce over them, cover and cook for about 20 minutes at 400.
Pictured above with Baked Green Beans & Mushrooms found here