I had a next-day-expiring lamb so I cooked that as a substitute of the pork. Instead of flour I use Les stock and more cream and let it prepare dinner down more earlier than adding back in the chops after which I add Parmesan cheese to assist thicken. My concern with half-and-half is mostly that it could curdle. The sauce may end up barely thinner, however I think you should be okay hopefully.
I used apple cider vinegar in mine, of the three choices. Made this with a pork tenderloin as a substitute of pork chops, fantastic. Mine came out fine and I additionally used a forged iron skillet for the searing, sauce and broiling. You in all probability just had it too close to the broiler and maybe let it broil a bit too long.
