1-Gathering and Prepping Your Ingredients: First things first, get everything lined up to make this recipe a breeze. Start by combining the garlic powder, onion powder, half the salt, and black pepper in a small bowl, then season your pork chops on both sides. Heat 1 tablespoon of oil in a heavy skillet over medium-high heat, and remember, letting the chops sit at room temperature for 20-30 minutes helps them cook evenly.

2-Searing the Pork Chops: Next, sear the pork chops in the hot skillet until they’re golden brown on one side, about 3-4 minutes, then flip and cook for another 3-4 minutes. Once done, remove them and cover with a plate to keep them warm don’t skip this, as it lets the juices settle for tender results. Boneless chops might cook a bit faster, so keep an eye on them to hit that perfect 145°F internal temperature.

3-Building the Gravy: With the pork set aside, add the remaining oil to the skillet and pour in ¼ cup of broth to deglaze, scraping up those flavorful browned bits. Toss in the sliced onion and sauté for 8-10 minutes until it’s browned and tender, then sprinkle on the flour and stir until it’s fully mixed in.

4-Building the Gravy: Add the rest of the broth, ground sage, and the remaining salt, letting it simmer for about a minute until the gravy thickens. This part is where the magic happens, turning simple ingredients into something special.

5-Finishing and Serving: Return the pork chops to the skillet, nestle them into the gravy, and spoon onions on top. Cook for another 2-6 minutes until they reach 145°F, then garnish with fresh thyme or parsley. Serve it up with mashed potatoes, spooning that gravy over everything for extra comfort.