Season the pork chops

• Pat the bone-in pork chops dry.
• Season both sides with seasoned salt, onion powder, garlic powder and black pepper.

Sear the pork chops

• Heat the cast iron skillet until very hot and add the vegetable oil.
• Place the pork chops in the skillet and sear for 2 to 3 minutes per side, depending on thickness, then flip.
• Remove the chops from the skillet and set aside.

Soften the onions

• Add the butter and sliced onions to the hot skillet.
• Saute the onions until they soften.

Make the roux

• Sprinkle the flour over the onions, adjusting the amount to how thick you like your gravy.
• Cook the roux, stirring, for 2 to 3 minutes.

Build the gravy

• Pour in the beef broth and stir until it comes to a simmer and starts to thicken.

Smother the chops

• Return the pork chops to the skillet.
• Spoon the gravy and onions over the chops to cover them, then serve.