Trim pork chops of excess of fat and blot with a paper towel to dry.
Season both sides with seasoned salt (or coarse kosher salt) and ground pepper.
Heat a large cast iron skillet over medium heat and add the pork chops. Brown on both sides for 3-4 minutes per pork chop.
Remove the pork chops to a plate, set aside.
Reduce to low heat. There should be some remaining pork fat in the pan, if not, add 1 teaspoon of neutral oil. Add the shallot, sauteing for 1-2 minutes.
Add the gournay cheese and chicken broth, stirring until the cheese has melted into the broth.
Add the pork chops back to the pan sauce, turning to coat. Continue to simmer until the pork chops reach an internal temperature of 145°F. The cook time will depend on how thick your pork chops are, but will range from 3 minutes to 8 minutes.
If you want a thicker sauce, whisk cornstarch with 1 tablespoon of water or broth and then stir into the pan sauce.
Serve hot over rice, couscous, pasta or mashed potatoes.
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Notes
If you are not using a well-seasoned cast iron skillet, add 1-2 teaspoons of a neutral oil to the pan to preventing sticking. If you can not find gournary cheese, use flavored cream cheese or other soft cheese, but not goat cheese. If can end up grainy.