Pat the pork chops dry with paper towels—this is essential for getting a good sear and developing a golden crust. While the pork sits, combine the flour, garlic powder, onion powder, paprika, and black pepper on a shallow plate and set aside. I always use King Arthur all-purpose flour because it gives a more consistent coating and better browning.

In a small bowl, whisk together the chicken broth, crumbled beef bouillon cube, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. This combined mixture ensures even seasoning throughout the gravy. The soy sauce adds a deeper savory umami flavor that really elevates the final dish.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Lightly season the pork chops with salt on both sides, then coat each one in the flour mixture from Step 1, shaking off excess. Sear the pork for 2 minutes per side until golden brown and crusted. This crust locks in moisture and builds flavor. Remove the pork to a plate and set aside.

In the same pan with the pork drippings, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes to cook out the raw flour taste and create a golden roux—this is what gives your gravy body and richness. Slowly whisk in the broth mixture from Step 2, stirring constantly to prevent lumps from forming. Once smooth, add the half and half and the kitchen bouquet, whisking until fully combined. I like Kerrygold unsalted butter for this step because it adds a subtle richness that enhances the overall flavor.

Bring the gravy to a gentle simmer over medium heat, stirring occasionally until it thickens slightly, about 2-3 minutes. Return the seared pork chops to the pan, nestling them into the gravy. Cover the skillet, reduce heat to medium-low, and cook for 10 minutes, flipping the pork halfway through. This gentle cooking allows the pork to finish cooking through while absorbing the flavors of the gravy. Turn off the heat and let everything rest for 5 minutes uncovered until the internal temperature reaches 145°F.

Transfer the pork chops to serving plates and spoon the creamy gravy generously over the top. Serve alongside your choice of potatoes, carrots, or beans to soak up the delicious sauce.