1-First: start by combining the garlic powder, onion powder, half the salt, and black pepper in a small bowl. Generously season both sides of the pork chops with this mixture to lock in that savory taste. Next, heat 1 tablespoon of oil in a large skillet over medium-high heat and sear the pork chops until they’re golden brown on each side, about 3 to 4 minutes per side, then set them aside to keep warm.

2-Now: add the remaining oil to the skillet and pour in 1/4 cup of the chicken broth to deglaze, scraping up those delicious browned bits from the bottom. Toss in the sliced onions and sauté them until they’re browned and tender, which takes about 8 to 10 minutes. Sprinkle the flour over the onions and stir it in until it’s fully incorporated, then add the rest of the broth while stirring to keep things smooth.

3-Stir in the ground sage and the remaining salt, letting the mixture simmer until the gravy thickens, about 1 minute. Return the pork chops to the skillet, nestling them into the gravy and spooning onions over the top. Continue cooking until the pork reaches an internal temperature of 145°F, roughly 2 to 6 minutes depending on thickness.

4-For the best results, let the pork rest a bit before serving, and don’t forget to garnish with fresh herbs if you have them. This method ensures juicy, flavorful results every time. Pair it with mashed potatoes for a complete meal, as the gravy soaks in beautifully.