Chop all vegetables and set aside
Turn skillet on medium high or medium heat
Season porkchops
Sautee vegetables then remove from pan after onions are translucent
Sear the porkchops on both side until a good golden color is present. About 3-5 minutes depending on the size of the porkchops
Remove the porkchops from the pan and set aside to rest
*Optional: You can add just a bit of broth to deglaze the pan if you want before adding the flour. I would add just a few tablespoons
Add in flour to pan and brown until your liking. Stir occasionally to keep from burning.
Once flour is browned add in the chicken broth and stir. Turn heat down to low. The gravy will start to thicken.
Add in 1/2 cup of milk or heavy cream and stir to combine
Add back in the vegetables.
Add back in the porkchops
Turn heat off or on low to continue to cook until ready to serve.
Enjoy!