1
Season the pork chops liberally with salt and pepper on both sides.
2
Heat a large stainless steel or cast iron skillet (do not use nonstick or pork chops will not brown very well) over high heat and add the oil.
3
Carefully lay the pork chops into the pan, watching for grease splatters, and cook on high for 3 minutes to achieve a golden brown sear on the first side.
4
Turn pork chops over, reduce heat to medium, cover, and cook until a meat thermometer inserted into the center of a pork chop registers 130° F, about 4-6 minutes.
5
Remove pork chops to a platter and wrap tightly in foil to allow the meat to rest. The pork chops will continue to cook, raising the internal temperature to medium.
6
While the pork is resting, melt the butter into the pan with the pork drippings over medium high heat and add the flour, stirring to cook the flour for a minute or two to remove the raw taste.
7
Whisk in the half-and-half a little at a time, whisking constantly until everything is incorporated and smooth.
8
Pour any juices from the pork chops that have accumulated while the meat was resting into the gravy and continue to cook until thickened, another minute or two.
