These were quite tasty — they reminded me of the pan-fried pork chops and gravy my mom and grandma made while I was growing up.
My changes are noted below…and I think next time I’d leave the cayenne out, or cut down the amount. Personally, I see no reason for a flash of hot spice in the back of my throat after I swallow a delicious, moist piece of pork covered in gravy.
But that’s just me.
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 pork chops, 1/2″ to 3/4″ thick, bone in (I used boneless because I had them)
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk (I didn’t have any, so I mixed 1/2 cup 1% milk with 1/2 tsp. lemon juice. Worked just fine)
Parsley for garnish (optional)
– Put the flour in a shallow pan (I used a pie plate) and add onion powder, garlic powder, cayenne, salt, and pepper. Mix it with a fork to incorporate the spices into the flour.
– Pat the pork chops dry with a paper towel and then dredge in the seasoned flour, shaking off any excess.
– Heat a large skillet or saute pan over medium-high heat and coat with the olive oil.
-When the oil is hot, lay the pork chops in the pan in a single layer and fry for 3-4 mintes on each side until golden brown.
– Remove the pork chops from the pan and add a sprinkling of the seasoned flour to the pan drippings. Mix the flour into the drippings to dissolve.
– Pour the chicken broth in, and let the liquid cook down for about 5 minutes to let it reduce and thicken.
– Stir in the buttermilk (or faux buttermilk, if you’re me) to make a creamy gravy.
– Return the pork chops to the pan, covering them with gravy.
-Simmer for 5 minutes, or until the pork is cooked through.
-Garnish with parsley if preferred.
Apologies for the pictures — it was late, I was enourmously hungry (look how much food is on that plate!), and I was in no mood for model shots of my food 🙂