Low Carb Pork Chops with Creamy Vegetable Sauce

I recently invented this, and we loved it.  This is how I made it.

Ingredients

4 pork chops
Paula Deen's House Seasoning, or your favorite seasoned salt to taste
4 T. butter

I medium onion, quartered and thinly sliced
1 cup red radishes, diced
about 6 baby carrots, sliced thin (adds a little color)
1.5 cups celery, sliced thin (include the leaves if you have some, for extra flavor)
2-3 cloves garlic, minced (adjust to your taste, more or less)

1/2-1 cup half & half or cream (I had some half & half to use up)
3/4- 1 t. chicken base
1 pinch savory
1 pinch thyme
salt and pepper or seasoned salt if needed, to taste

Season chops and cook in butter in a large skillet that will hold the vegetables in the next step.
Remove when nearly done, set aside.

On medium-high heat, add onion, sliced vegetables and garlic to butter in pan. Stir often, and scrape the brown goodness off of the bottom of the pan when and as you can. Add half & half or cream and chicken base. Stir to dissolve the base and add the savory and thyme. Add pork chops if they need more time, and let it cook down, stirring, until a little sauce remains and has thickened a bit. No other thickener is needed. Taste and adjust seasonings as needed. If you didn't add the chops earlier, add them now and allow them to reheat before serving.

Note: You want the radish cubes to be thoroughly cooked so they lose their radish "bite." When they do, they make a pretty passable substitute for little red potatoes.