Smothered Pork Chops

Steps

1. Pat the pork chops dry. In a resealable plastic bag, combine ¼ cup flour and the seasoning. Add pork and toss to coat. Remove pork from bag and season with salt and pepper.
2. In a 12-inch skillet, heat the oil on medium–high. In batches if needed, add pork to skillet and cook 3–4 min. per side, until golden brown. Transfer pork to a plate and set aside.
3. In same skillet, melt the butter on medium. Add the onion and cook 6–8 min., until softened, stirring occasionally. Add the thyme and remaining 2 tbsp flour. Cook 1 min., until flour is golden, stirring constantly. Slowly add the broth and milk to the skillet, stirring constantly. Cook 5 min., until gravy has thickened slightly, stirring occasionally. Season with salt and pepper.
4. Return pork to skillet with gravy. Cook pork in gravy 2–3 min., until pork chops are warm and the internal temperature reaches 145°. Season gravy with salt and pepper. Serve pork chops and gravy over the rice. Garnish with the chives, if desired.