I’ve been trying to break out of my boring ground beef and chicken box and this pork chop recipe is right up my alley. Simple ingredients, simple preparation and it tasted really good to-boot. The gravy makes this recipe, hence the name at the top. Recipe and photo courtesy of southernplate.com.

• 4 boneless pork chops
• salt & pepper to taste
• 3 tablespoons butter
• 1 cup chicken broth
• ½ cup cream

Melt butter in a large skillet over medium high heat. Add pork chops and salt and pepper the tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown. Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes. Once broth has cooked down, remove chops from pan and turn off heat but leave pan on the stove eye.Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes. Serve chops with delicious cream sauce spooned over them.