Ingredients
Units
Scale
- 4 bone-in pork chops, 1-inch thick (about 2 lbs total)
- 1 tsp salt
- 1 Tbsp olive oil for cooking onions
- 1 onion, cut into slices
- 1 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 to 2 Tbsp olive oil for cooking chops
- 1/2 cup dried California Black Mission figs, diced
- 12 to 16 oz dried egg noodles
Pan Gravy Ingredients:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- Fresh thyme sprigs (or 1 tsp dried thyme)
Instructions
- Pat the chops dry with paper towels. Sprinkle the salt on both sides of each chop and allow to rest for 10-ish minutes.
- In the meantime, heat the olive oil over medium heat in a large skillet. Sauté the onions for 5 to 7 minutes until they are soft and translucent. Remove the onions to a bowl and set aside.
- Pat the pork chops dry again. Combine flour, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl. Sprinkle the mixture on both sides of the chops, using all of the mixture.
- Heat the same skillet over medium-high heat. Add the remaining oil to the pan. Place the chops in the pan (may need to do this in 2 batches so you don’t crowd the pan) and cook for 5 minutes. Flip and cook the other side for 2 or 3 minutes. The chops should be golden to deep brown on both sides. Move the chops to a plate and cover to keep warm.
- Cook the egg noodles according to the package directions. Drain and keep warm.
- Make the pan gravy by melting the butter over medium heat in the skillet. Add the flour and stir to make a roux. It will be clumpy, but don’t despair. Tip in the broth and whisk everything together until it is smooth. Throw in the fresh thyme sprigs and the figs.
- Serve the pork chops over the egg noodles and drizzle with pan gravy.