Continuation from last night's dinner: Pork Chop Dinner
Rinse and dry pork chops.
Season each pork chop, both sides, with kosher salt, pepper and garlic powder.
Let the seasoning meld for about 30 minutes. (During which I worked on the scalloped potatoes.)
The pork chops were pan fried for about 5 minutes each side, to brown, using medium to medium-high heat. Next, the heat was lowered to medium and covered with about 1/4 cup of broth to steam a few minutes... about 5 to 10.
After the 5 to 10 minutes, the pork chops were moved to a plate.
Quick Pan Sauce
The pan was deglazed with about 1/2 cup of broth with 1/2 t (teaspoon) of cider vinegar and 1 T (Tablespoon) of green onions.
When the liquid reduced by 1/3, 1 T (Tablespoon) of butter was added, mixed in and allowed to reduce a little more... medium heat.
After which, about 1 T of cream was added to thicken.
The pan sauce was poured over the plated chops and served.