Preheat your oil in your large, deep skillet over medium high heat.
Mix together your flour, mustard, salt and garlic powder in a bowl.
Lightly coat your pork chops in flour mixture (set the remaining mixture aside for later).
Brown your pork chops in a single layer 2 to 6 minutes per side over medium to medium high heat, until they reach an internal temperature of 145 degrees Fahrenheit. (If your pork chops are thinner, it will take 2 to 3 minutes per side. However, if you have thicker pork chops, it will take 5 to 6 minutes per side. You may have to do your pork chops in two batches if they will not all fit in a single layer in your skillet.)
While your pork chops are browning, mix your broth with the remaining flour mixture together until there are no clumps of flour mixture left and set aside.
Place your pork chops on a plate and cover with aluminum foil.
Being careful to not burn yourself, remove the skillet from the heat, wipe out the skillet and return it to the burner.
Reduce heat to medium, gently pour your flour and broth mixture into the skillet and stir briskly with a stirring spatula until it is just a little thinner than you would like (it will thicken as it cools) and remove from heat. It took less than a minute for mine to thicken up.
Serve pork chops with gravy spooned over top.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All stove tops cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own stove top and time adjusted as needed.