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.