Clean and prep the pork chops. Be sure to pat dry the pork chops with a paper towel.
Season the pork chops with the dry spices & allow the pork chops to marinate for at least 10 to 15 minutes.
On medium-high heat, preheat a skillet or pan with some olive oil.
Season the flour with the dry spices as well; it helps to give the gravy extra flavor.
Next, coat each pork chop into the flour. Shake off excess flour.
Once the oil is hot, add the pork chops and cook on one side for 5 minutes.
Then, turn the pork chops over and continue to cook for an additional 5 minutes.
Once the pork chops are lightly browned, remove the pork chops from the skillet or pan.
Next, you will drain most of the oil from the pan. (Just leave a little bit of oil in the skillet for the gravy.)
Add a pinch of the seasoned flour to the remaining oil in the skillet.
Stir the flour into the oil until it starts to dissolve, and you get a nice brown color.
Then, add the chicken stock or chicken broth to the skillet.
Add a splash of Half & Half and stir the gravy. (If you want a creamier gravy, just add a little bit more of the half & half)
Once your gravy starts to form, do a taste test of the gravy to make sure it’s to your liking. (If you need to add a little spice, just sprinkle a little bit of the Badia seasoning).
Allow your gravy to come to a slight boil, lower the heat to medium-low heat and add the pork chops back to the skillet.
Coat the pork chops with the gravy and allow the pork chops to simmer until they are cooked completely through and are done.
Cooking time may vary depending on the thickness of the pork chops. Allow the pork chops to cook 15 to 20 minutes. (Use a thermometer if you're unsure of doneness)
Once the pork chops are done, feel free to pair them with mash potatoes and green beans. Enjoy!
