Smothered Pork Chops
- 1 cup all-purpose flour
- 2 Tbs onion powder
- 2 Tbs garlic powder
- 1 tsp cayenne
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 pork chops, 3/4 inch thick, bone-in
- 1/4 cup olive oil
- 2 cup chicken broth
- 1 cup buttermilk
- chopped fresh flat-leaf parsley, for garnish
- 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 sauté 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.
- Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
- Simmer with a lid for 20 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.