• Pat pork chop dry using a paper towel.
• Tenderize chops using a fork by pricking holes over the surface of the chops.
• Season pork chops with salt, pepper, and Adobo Seasoning on both sides.
• Using a cast iron or hard-steel skillet, heat butter over medium-high heat to coat the surface.
• Add chops and brown both sides (3-4 minutes on each side), adding garlic and Worcestershire sauce halfway through this step.
• Add enough broth to completely cover the chops in liquid.
• Bring to a light boil on medium-high heat.
• Then simmer on a lowish heat, covered for 15 minutes.
• Turn chops over and return to simmer, covered for 15 more minutes.
• Next cook uncovered for 30 minutes, this will help reduce the broth to create the gravy.
• Transfer pork chops from the pan to a plate.

Now let’s thicken the gravy!

• In a separate bowl add ½ cup of water and 2 tablespoons corn starch (or flour) and whisk smooth to rid of lumps.
• Whisk half the mixture into the gravy to thicken. Let simmer for 3-5 minutes, and then add more to get the desied consistency if needed. Note: consistancy is a preference, so go slow with this step.

  This step can be done a second time to thicken the gravy more if needed, using ¼ cup water and 1 TBSP of cornstarch.