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BackstoryThese are great served with some buttermilk mashed potatoes!
- 3/4 cup all-purpose flour
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick
- 2 Tbsp olive oil
- 1/4 cup diced onions
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
- Put the flour in a shallow platter and add the 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 (note: keep a couple tablespoons of the flour mixture)
- 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 tablespoon or two 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.