Smothered Porkchops

1 T garlic powder

1 T onion powder

1 1/2 t salt

1/2 t pepper

1 T olive oil

2 T butter

2 cloves garlic, minced

1 onion, chopped

2 c mushrooms, diced

1/4 c flour

2 c chicken broth

Pork chops

In a gallon ziplock, mix garlic powder, onion powder, salt, pepper and shake to combine.

Place pork chops into bag, one at a time and shake to coat each one. Save the rest of the spice mix for gravy.

Heat olive oil in a pan and sear pork chops, about 4 minutes on each side.

In the empty frying pan, add onions, garlic, mushrooms, and butter. Cook until onions start to brown.

Stir flour into frying pan.

Pour chicken broth and leftover spices into pan and cook to thicken liquid (5-7 minutes).

Add pork chops back in and cook until an internal temperature of 145 is reached.

Serve with rice.