Country Gravy Pork Chops

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 4-5 minutes. Remove onion from pan and set aside.

Measure out ¼ cup flour and set aside 1 tsp for gravy. Toss remainder of the ¼ cup flour and Cajun spice in a shallow dish. Heat a large drizzle of olive oil in same pan over medium heat and add a quarter of the onion. Season pork with salt and pepper. Toss in flour mixture to coat, leaving enough excess for a crust. Add to pan. Cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes.

While pork rests, wipe out pan. Return pan to medium heat and add a drizzle of olive oil, reserved onion, and reserved 1 tsp flour. Cook, tossing, until flour loses its raw smell, 1-2 minutes. Stir in stock concentrate and ⅓ cup water. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove from heat and stir in sour cream. Season with salt and pepper. Serve and spoon gravy over.