Preheat oven to 350 degrees. Heat a cast iron pan to medium-high heat, sear pork chops 4-5 minutes on each side, set aside. I used the springs of fresh herbs on this plate for the gravy.

Drizzle a tablespoon olive oil into the pan and saute chopped onions till softened than add minced garlic and cook on low heat for another 1-2 minutes. Place pork chops back into the pan, add broth and fresh herbs. Place lid onto pan and into a 350 degree oven for 30 minutes or until internal temperature is at least 165 degrees and meat comes off the bone easily.

Once meat is done roasting bring pan back to stove top. Mix room temperature water and arrow root floor, mix with the broth. If it's not thick enough for you mix another tsp flour with water and add to the gravy and stir well. Serve with steamed peas and carrots or mashed cauliflower.

I steamed the carrots in a small sauce pan until they they were almost cooked, than added peas, cooked it till peas are hot and carrots are soft but not mushy. Add salt and pepper to taste and some butter for creaminess if desired. If carrots are not available at the local farmer's market I get the heirloom carrots at Trader Joe's because they are really flavorful.