Smothered Pork Chops with Rice

1. Start the rice first: combine 1.5 cups rice with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then drop to the lowest setting, cover tightly, and cook 18 minutes. Don't lift the lid.

2. While the rice cooks, pat the pork chops dry with paper towels. Mix together 3 tablespoons of flour, the paprika, garlic powder, salt, and black pepper on a plate. Press each chop into the seasoned flour on both sides and shake off the excess. Set the leftover flour aside — you'll use it for the gravy.

3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Lay in the pork chops and cook 4 minutes per side without moving them until they're deep golden brown. Transfer to a plate and set aside.

4. Turn the heat down to medium. Add the butter to the same skillet. Once it's melted, add the sliced onions and cook, stirring occasionally, for 6–7 minutes until they're soft and starting to turn golden. Add the minced garlic and cook 1 more minute until fragrant.

5. Sprinkle the reserved seasoned flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pan. Stir in the milk.

6. Bring the gravy to a gentle simmer — you'll see small bubbles around the edges. Nestle the pork chops back into the pan, cover with a lid, and cook on medium-low for 10 minutes until the chops are cooked through (no pink in the center) and the gravy has thickened.

7. Fluff the rice with a fork. Serve pork chops and gravy spooned over the rice.