Add Man Rub and Man Grind to flour.
Lightly coat pork chops in seasoned flour. Do not discard flour.
Pan fry the chops in a little oil for about 3 minutes on each side until lightly golden.
Set pork aside.
Add butter to the pan.
Add onions and Italian Stallion and sweat down on a medium low heat for about 10 minutes until caramelised.
Add 3 tbsp of the remaining seasoned flour to the onions.
Stir and fry off for a minute or so.
Slowly stir in the chicken stock to make a gravy. Add cream.
Return pork chops to the pan and simmer on low for 10-12 minutes or until pork is cooked through.
Serve with mash and green veges or cauliflower mash for a lower carb option.

RECIPE NOTES
If you would like a lighter option you can leave out the cream and use all stock or you can use milk instead of cream.
For gluten free sub in GF flour.
For a LCHF variation you can coat the pork chops in seasoned arrowroot and instead of adding the flour to the onions, add the stock and then thicken with a slurry of arrow root and water and then add cream.

Recipe supplied by Pepper & Me.