Pat pork chops dry with paper towel, this helps to form a nice brown crust. Liberally sprinkle with salt and black pepper.

Put heat on medium & melt 2 TBSP butter in frying pan. Cook pork chops on each side for approximately 5 minutes or until chops are nicely browned on each side.

Remove pork chops from the pan. Add another two TBSP butter to the pan. I also like to add a TBSP of coconut oil because it helps prevent the onions & butter from burning. Cook the diced onions until softened, add minced garlic and mushrooms, cook for an additional 3-5 minutes on low heat since garlic burns very easily.

Next deglaze the pan using about 1/2 Cup of broth, this adds such delicious flavor to the gravy. Place pork chops back into the frying pan. Add the rest of the broth, white wine, spices, & bay leaves. Place lid onto pan & simmer on low-medium heat for 45 minutes.

For the Pennsylvania Dutch version of a rue for the gravy, place 2 TBSP flour in a small bowl. Slowly add water and mix. At first the mixture will be thick and doughy, but you will want to only add a couple TBSPs of water at a time & mix well after each addition. Otherwise your rue will be lumpy and won't thicken the liquids to make a gravy. Add enough water to the flour until it's thin but not watery.

Once pork chops are completely done cooking, slowly drizzle the rue into the sauce and stir at the same time. Continue adding small amounts of the rue and keep stirring until it's the consistency of traditional gravy. If it makes it easier for you, remove the pork chops while making the gravy, use a whisk to stir while adding the rue. Once done place pork chops back into the pan.