Smothered Pork Chops
- 1 cup all-purpose flour #09125
- 2 tbls onion powder #14000
- 2 tbls garlic powder #13956
- 1 tsp cayenne #13880
- 1 tsp salt #13791
- 1/2 tsp black pepper #14031
- 4 pork chops, 6oz, bone-in
- 1/4 cup olive oil #13731
- 1 cup chicken broth #02861
- 1/2 cup buttermilk
- Chopped fresh parsley
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.
- Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil.
- When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
- Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.
- Mix the flour into the fat to dissolve and then pour in the chicken broth in.
- Let the liquid cook down for 5 minutes to reduce and thicken slightly.
- Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
- Simmer for 5 minutes until the pork is cooked through.
- Season with salt and pepper and garnish with chopped parsley before serving.