Pork Chops with Onion Cream Sauce

These pork chops with onion cream sauce are so satisfying.  Even better served over egg noodles with the sauce. 

• salt and pepper to taste
• 1 c flour
• 2 t garlic powder
• 4 one and a half inch thick, bone-in pork chops
• ¼ c canola oil
• 3 T canola oil
• 2 onions, sliced
• 2 T butter
• 1 ½ c chicken stock
• ¼ c heavy cream
• fresh parsley, chopped

 
Place pork chops on a sheet of wax paper and sprinkle with salt and pepper. 
 
Place the flour and garlic powder in a shallow dish and whisk together.   Place the pork chops in the seasoned flour on both sides.  Reserve left over flour.
 
Place the ¼ cup of oil in a large skillet over medium high heat and cook two pork chops at a time for five minutes on each side.   Remove to a dish and repeat with two remaining pork chops, adding more oil if necessary.  In the same skillet, over medium heat, add remaining 3 tablespoons of oil, the onions and salt and pepper to taste.   Cook, stirring, for fifteen minutes and add butter and a couple tablespoons of reserved flour.   Cook for a minute and stir in the chicken stock and heavy cream and bring to a simmer, until sauce begins to thicken, about five minutes.
 
Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more.
Sprinkle with parsley and serve immediately.